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.



Directions:


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



No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...