- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 122.5
- Total Fat: 2.1 g
- Cholesterol: 7.2 mg
- Sodium: 418.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.3 g
- Protein: 19.8 g
Broccoli and Cheddar Mini-FrittatasSubmitted by: JOYANN80
IntroductionThese quick and easy miniature frittatas make an elegant brunch offering. They tend to puff up quite a bit in the oven. After resting out of the oven, they should deflate a little--but they'll still look great on the plate and taste delicious! These quick and easy miniature frittatas make an elegant brunch offering. They tend to puff up quite a bit in the oven. After resting out of the oven, they should deflate a little--but they'll still look great on the plate and taste delicious!
Olive oil spray
1 c. chopped steamed broccoli
2 c. egg substitue
2 oz. (1cup) finely shredded Cabot's 75% Light Cheddar Cheese, or your favorite low-fat Cheddar
1. Preheat the oven to 350 degrees. Lightly mist 8 cups of a nonstick standard muffin tin with the olive oil spray.
2. Divide the broccoli evenly among the cups (2 talespoons in each). Then divide the egg substitute evenly among the cups (1/4 cup in each). Bake the frittatas for 7 to 9 minutes, or until almost set.
3. Sprinkle the cheese evenly over the tops of the frittatas. Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted. Transfer the muffin tin to a cooling rack and allow the fritatas to rest for 2 minutes before serving.
Per serving: 102 calories, 18g protein, 4g carbohydrates, 2g fat (less than 1g saturated), 5mg cholesterol, 1g fiber, 362mg sodium
Number of Servings: 4
Recipe submitted by SparkPeople user JOYANN80.