Tuesday, January 26, 2010

Broccoli and Cheddar Mini-Frittatas

You will Need:

Olive Oil Spray

1 Cup Chopped Steamed Broccoli

2 cups egg substitute (egg beaters)

2 ounces (1 cup) finely shredded Cabot's 75% light cheddar cheese, or your favorite low fat cheddar.


Preheat the oven to 350

Lightly mist 8 cups in a nonstick muffin tin with olive oil spray

Divide the broccoli evenly among the cups (about 2 tablespoons in each)

Divide egg substitute evenly among the cups (1/4 cup in each)

Bake for 7 to 9 minutes, or until almost set.

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 has melted.

Transfer to a cooling rack and allow frittatas to rest for 2 minutes before serving.

Makes 4 (2-frittata) servings, 102 calories, 18g protein, 4g carbs, 2g fat, 1g fiber
Recipe By: Devin Alexander

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