Tuesday, January 12, 2016

Broccoli & Cheddar Protein Frittata

I made this for breakfast Sunday and loved it, so I decided to try it out as mini egg "muffins." If you haven't even done this, you should! You simply scramble your eggs, add your omelet or frittata fillings you like such as ham, cheese, bacon, peppers, etc. Pour them in a muffin tin and bake them for 20 mins. They come out perfectly cooked and portioned for a quick easy breakfast. I make a dozen of them and eat 2 every morning for a week. You just have to zap them in the microwave for about 30 seconds.

For my muffins I used 10 eggs, a cup of cottage cheese, 2 cups of steamed broccoli (chopped small) and a 1/2 cup of shredded cheddar cheese.

Next time I will try them with crumbled bacon, spinach and a touch more cheese. 

Broccoli & Cheddar Protein Frittata

3 Eggs
1/2 cup steamed broccoli (chopped small)
2 Tbsp 2% milkfat Cottage Cheese
1/8 cup shredded Cheddar Cheese

Pour into a small heated cask iron skillet,  bake at 350* for 15-20 min. It is done when there are no more bubbles and the tops just begin to brown. Serves 2

Nutrition Facts
2 Servings
Amount Per Serving
  • Calories 178.8
  • Total Fat 11.2 g
  • Saturated Fat 4.8 g
  • Polyunsaturated Fat 1.6 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 290.4 mg
  • Sodium 231.7 mg
  • Potassium 229.6 mg
  • Total Carbohydrate 3.9 g
  • Dietary Fiber 1.3 g
  • Sugars 1.4 g
  • Protein 14.6 g

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