Mini Baked Broccoli Frittatas

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MAKE AHEAD TIP: You can easily freeze these little broccoli frittata muffins. Let them cool completely first and refrigerate for up to 3 days or freeze in a ziplock bag for up to a month. To reheat, either bake on low heat until warmed through or microwave for half a minute.

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Mini Baked Broccoli Frittatas

By Diane Kochilas

Prep Time 15

Cook Time 25

Servings

Recipes

Prep Time 15

Cook Time 25

Servings

Recipes

Ingredients

8 large eggs
½ cup unsweetened nut milk low-fat milk, or regular milk
Ground black pepper to taste
1 1/2 cups chopped broccoli florets should be around 1/2-inch long
½ cup coarsely grated aged cheese such as Greek graviera, Parmigiano or cheddar
2 scallions trimmed and cut into thin rounds
4 Tbsp chopped fresh mint or basil
1 minced garlic clove
Sea salt to taste
¼ cup extra virgin Greek olive oil plus more for brushing the muffin tin
Special Equipment:
12- muffin baking tin

Instructions

Preheat the oven to 325F.
Brush the muffin tin with olive oil (You can also use a silicone muffin tray.) Combine the chopped broccoli, scallions, garlic, mint, or basil, and cheeses in a large bowl. Drizzle with olive oil and season to taste with salt and pepper. Spoon equal amounts of the broccoli mixture into the muffin cups.
Whisk the eggs, milk, salt and pepper together in a large bowl until the eggs are thick and frothy. Transfer the egg mixture to a pitcher and pour equal amounts into each muffin cup, over and around the broccoli mixture.
Bake for about 25 minutes, until set and golden. Remove, cool slightly, and invert the muffin tin to pop out the mini broccoli omelets. Serve warm or at room temperature.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.