Mini Broccoli and Cheese Frittatas |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This is a great brunch idea, so tasty and very healthy for everyone - try it, you'll like it!! Ingredients:
1 cup frozen broccoli florets, thawed and chopped |
1/4 cup onion, chopped |
2 tablespoons finely chopped sun-dried tomatoes |
5 eggs |
2/3 cup 1% low-fat milk |
1 garlic clove, minced |
1/4 cup honey dijon mustard, dressing divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup mozzarella cheese, part skimmed, shredded |
4 cups mixed salad greens |
Directions:
1. Preheat oven to 350°F Partially fill the 4 corner cups of a 12 cup muffin pan with water. Spray remaining 8-cups with nonstick spray. Divide broccoli, onion and sundried tomato equally between the 8 greased cups.
2. Whisk eggs with milk, garlic and half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake 15 minutes. Sprinkle with cheese and bake until cheese is melted and eggs are set , 8-10 minutes. Let stand 2 minutes. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad green tossed with remaining dressing.
|
|