Mini Broccoli Frittatas
Servings and Ingredients
|2 c.||diced fresh broccoli florets|
|2 ½ c.||Hy-Vee egg substitute|
|½ c.||shredded Hy-Vee mild cheddar cheese made with 2% milk|
|¼ c.||minced fresh oregano|
|¼ c.||minced fresh basil|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|¼ c.||shredded Hy-Vee Parmesan cheese|
- Preheat oven to 375 degrees. Line muffin tins with liners. Divide broccoli among muffin tins; set aside.
- In a medium bowl, mix together egg substitute, eggs, cheddar cheese and herbs; season with salt and pepper. Pour into broccoli-filled muffin tins, about 1/4 cup each. Top each with Parmesan cheese.
- Bake 25 to 30 minutes or until light golden brown.
- Frittatas can be frozen in freezer-safe containers. To reheat, microwave on HIGH for 45 to 60 seconds or until heated through.
60 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 40mg
- Sodium: 190mg
- Total Carbohydrates: 2g
- Protein: 9g
Vitamin A 20%
Vitamin C 20%
Hy-Vee Seasons Healthy Living Recipes Cookbook.