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Thursday, December 09, 2010

Recipe for Baked Mini-Frittatas with Broccoli and Three Cheeses

Weeks ago I had the idea of experimenting with little mini-frittatas that would be a whole-breakfast serving size, but my first attempt was less than stellar, and then I got distracted by some other idea. Then recently I saw this crockery muffin pan that makes four large muffins, and immediately I thought of how perfect it would be for this recipe. I bought the pan and tried again, using broccoli and a combination of cheddar, Parmesan, and cottage cheese, and I loved how these mini-frittatas turned out.

If you're familiar with my recipes for egg muffins or cottage cheese and egg breakfast muffins, you may be wondering how these mini-frittatas are different. The obvious difference is that both of those types of egg muffins are smaller, so you need at least two for a breakfast serving. But there are also more subtle differences in texture. This frittata has more veggies and cheese than egg compared to the egg muffins, which gives it a slightly denser texture and lots of flavor. I ate my first one topped with a dollop of light sour cream, which was a good combination.

If you don't have one of these charming ceramic muffins tins, any large silicone baking cup or muffin pan that has one-cup size cups will work. Spray the ceramic pan or muffin cups with non-stick spray.

I cut the broccoli flowerets into small pieces so they'd be well-distributed in the egg mixture. The secret to cutting up broccoli and keeping the cutting board clean? Cut through the broccoli stem, then pull it apart to avoid those broccoli "crumbs" you get when you cut through the floweret part.

I microwaved the broccoli for about 3 minutes, just to pre-cook it the slightest bit.

Then I added a generous pinch of low-fat cheddar and a heaping tablespoon of grated Parmesan cheese on top of the broccoli.

Cut broccoli into small, bite-sized flowerets. (If you cut through the broccoli stem and then pull the floweret part apart, you can avoid the mess from broccoli "crumbs" on the cutting board.) Divide broccoli between the four cups, and microwave on high for about 3 minutes, or until broccoli just starts to cook. Put a generous pinch of cheddar cheese (about 2 T) on top of the broccoli, then add a heaping teaspoon of coarsely-grated Parmesan.

Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add cottage cheese, Spike seasoning or other seasoning, and black pepper, and stir to combine. Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the four cups. Stir gently with the fork so ingredients are evenly distributed.

Bake for about 35 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Serve hot, topped with a dollop of low-fat sour cream if desired.

Frittatas can be kept in the fridge for several days and microwaved to reheat. Don't microwave for more than 1-2 minutes or the eggs will get rubbery.

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Nicole, you can freeze them, but I do have to tell you the quality is not as good as if you just store in the refrigerator and microwave. The frozen ones release water when they're thawed and also get rubbery much more quickly in the microwave.

You could definitely make enough on the weekend for a week and keep them in the fridge to eat all week.

Kalyn, just now found your website!! Awesome stuff. I am getting ready to start phase 2 so all your tried and tested recipes will come in handy. I'm with the rest of the gals here -- those muffin tins are awesome. I am on my way to Ross and maybe I will be so lucky, although I doubt it!! But thanks for this.

I've goggled them Kalyn, and so far no luck, so you would have been lucky to take them all. Ross is so iffy - there one day and never to be seen again. But I am going to go there today just in case. I'll let you know!!

thanks SOooo much for the recipe and the heads up on where to find the adorable ceramic frittata dish...so i hopped into the car right away and was super lucky to find ONE at ross's 2nite...i wanted 2 of them, but am happy for at least 1!! now tomorrow i will be a happy baker in the kitchen! thanks ever so much

hi kalyn, ooo i adore the frittata dish....i made your recipe...only...i had no broccoli...but instead i used thinly sliced deli ham...and put that into the bottom...then topped that with some spinach strips...thinly julienne strips of baby spinach with stems cut off...then added three cheese blend grated cheese...and i only used 4 eggs...and 1/2 cup large curd cottage cheese...mixed as you suggested...with a dash salt pepper and some nutmeg...poured it all over the top...then added the parmesan cheese on top, and omg.....they were so delicious!!!! my hubby just loved them!! this is truly going to help me on my diet to have rady made frittatas for breakfast. i hope i can find another baking dish at ross's....oh i need annother one! thanks so much...i am new to your blog and LOVE IT!!! i have sent your link to many friends already!! thanks for the great work!! susan

Oh sorry that was not clear! Ross is a discount store, similar to TJ Maxx, Marshalls, or Gordmans, where they sell close-out items sourced from other places. They don't have consistent merchandise, so they may never have this again. You might try googling the description?

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