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.
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8
large eggs
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½
cup
unsweetened nut milk
low-fat milk, or regular milk
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Ground black pepper to taste
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1 1/2
cups
chopped broccoli
florets should be around 1/2-inch long
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½
cup
coarsely grated aged cheese
such as Greek graviera, Parmigiano or cheddar
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2
scallions
trimmed and cut into thin rounds
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4
Tbsp
chopped fresh mint or basil
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1
minced garlic clove
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Sea salt to taste
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¼
cup
extra virgin Greek olive oil
plus more for brushing the muffin tin
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Special Equipment:
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12-
muffin baking tin
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Preheat the oven to 325F.
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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.
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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.
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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.