Mini Broccoli & Cheese Frittatas
Prep Time
Makes
Cooking Mode
1 cup frozen broccoli florets, thawed and chopped
¼ cup finely chopped onion
2 tbsp finely chopped sundried tomatoes
5 eggs
⅔ cup 1% milk
1 clove garlic, minced
¼ cup honey Dijon dressing, divided
¼ tsp each salt and pepper
½ cup shredded part skim mozzarella cheese
4 cups mixed salad greens
1 cup frozen broccoli florets, thawed and chopped
¼ cup finely chopped onion
2 tbsp finely chopped sundried tomatoes
5 eggs
⅔ cup 1% milk
1 clove garlic, minced
¼ cup honey Dijon dressing, divided
¼ tsp each salt and pepper
½ cup shredded part skim mozzarella cheese
4 cups mixed salad greens
Directions
1Preheat oven to 350°F (180°C). 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 tomatoes equally between the 8 greased cups.
2Whisk eggs with milk, garlic, half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 min. Let stand 2 min. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad greens tossed with remaining dressing.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
