Mini Baked Broccoli Frittatas
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.
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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