Baked Mini-Frittatas with Broccoli and Three Cheeses

Weeks ago I had the idea of experimenting with
little mini-frittatas that would be a whole-breakfast serving size, but my first
attempt was less than stellar, and then I got distracted by some other idea.
Then recently I saw this crockery muffin pan that makes four large muffins, and
immediately I thought of how perfect it would be for this recipe.  I bought the
pan and tried again, using broccoli and a combination of cheddar, Parmesan, and
cottage cheese, and I loved how these mini-frittatas turned out.

If you’re familiar with my recipes for egg
muffins
or cottage
cheese and egg breakfast muffins
, you may be wondering how these
mini-frittatas are different.   The obvious difference is that both of those
types of egg muffins are smaller, so you need at least two for a breakfast
serving.  But there are also more subtle differences in texture.  This frittata
has more veggies and cheese than egg compared to the egg muffins, which gives it
a slightly denser texture and lots of flavor.  I ate my first one topped with a
dollop of light sour cream, which was a good combination.
If you don’t have one of these charming ceramic
muffins tins, any large silicone baking cup or muffin pan that has one-cup size
cups will work.
I cut the broccoli flowerets into small pieces
so they’d be well-distributed in the egg mixture.  The secret to cutting up
broccoli and keeping the cutting board clean?  Cut through the broccoli stem,
then pull it apart to avoid those broccoli “crumbs” you get when you cut through
the floweret part.

I microwaved the broccoli for about 3 minutes,
just to pre-cook it the slightest bit.

Then I added a generous pinch of low-fat
cheddar and a heaping tablespoon of grated Parmesan cheese on top of the
broccoli.

Mix together the beaten eggs, cottage cheese, Spike
seasoning
, and black pepper.

Pour the egg mixture over the broccoli and
cheese, dividing it evenly among the four cups.  (I stir slightly with a fork
after the cups are filled so the ingredients are evenly distributed in the
cup.)
Bake the mini-frittatas at 375F/190C for about
35 minutes, or until eggs feel firm and the frittatas are starting to get golden
brown on top.  Serve hot, with a dollop of sour cream if desired.

Baked
Mini-Frittatas with Broccoli and Three Cheeses

(Makes four
whole-breakfast size mini-frittatas; recipe created by Kalyn.)

You will
need a metal or ceramic 4-cup muffin pan with one-cup sized cups to make this
recipe, or use 4 large silicone muffin cups.

1 1/2 cups broccoli
flowerets (cut into small, bite-sized pieces)
1/2 cup low-fat cheddar
cheese
4 heaping tsp. coarsely-grated Parmesan cheese
6 eggs
1/2 cup
low-fat cottage cheese (not rinsed or drained)
1 tsp. Spike
seasoning
(or use other all-purpose seasoning of your
choice)
fresh-ground black pepper to taste

Preheat oven to
375F/190C.   Spray muffin cups with non-stick spray.

Cut broccoli into small, bite-sized flowerets.
(If you cut through the broccoli stem and then pull the floweret part apart, you
can avoid the mess from broccoli “crumbs” on the cutting board.)   Divide
broccoli between the four cups, and microwave on high for about 3 minutes, or
until broccoli just starts to cook.  Put a generous pinch of cheddar cheese
(about 2 T) on top of the broccoli, then add a heaping teaspoon of
coarsely-grated Parmesan.
Break eggs into a glass measuring cup with a
pour spout, and beat with a fork until egg yolks and whites are combined.  Add
cottage cheese, Spike
seasoning
or other seasoning, and black pepper, and stir to combine.  Pour
egg mixture over broccoli and cheese, dividing the eggs evenly among the four
cups.  Stir gently with the fork so ingredients are evenly
distributed.
Bake for about 35 minutes, or until eggs are
firm and frittatas are starting to get slightly browned on top.  Serve hot,
topped with a dollop of low-fat sour cream if desired.
Frittatas can be kept in the fridge for several
days and microwaved to reheat.  Don’t microwave for more than 1-2 minutes or the
eggs will get rubbery
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