Mini Egg Frittatas With Broccoli, Cheddar Cheese & Chipotle Pepper Recipe
This easy-to-make recipe combines tender broccoli, savory cheddar cheese, and flavorful chipotle pepper powder in delightful mini frittatas. Perfect for breakfast, brunch, or a quick snack, these portable frittatas are both satisfying and delicious. Enjoy the goodness of broccoli and eggs with a hint of spice in every bite!
— Constant Cookbook
Ingredients
- 1 1/2 cups small broccoli florets
- 10 eggs
- 2/3 cup water
- 1/2 tsp chipotle pepper powder
- 1/2 tsp kosher salt
- 1 1/2 green onions (white & green parts), thinly sliced
- 1/3 cup grated Cheddar cheese
Instructions
- Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
- Set a medium saucepan of water over high heat and bring to a boil. Add broccoli and cook until just tender, about 1½ minutes. Drain and immediately rinse with cold water.
- In a large bowl, whisk together eggs, water, chipotle pepper powder, and kosher salt.
- Divide the broccoli, green onions and cheddar cheese between the muffin tin cups.
- Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the broccoli mixture, filling each cup to no more than ¾ full.
- Bake until the egg is set and the tops of the frittatas are starting to brown, 20 to 25 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.
- (If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)
Yield
Makes 12 mini frittatas
Nutrition
- Serving Size: 1 Frittata
- Calories: 70 kcal
- Carbohydrate Content: 1 g
- Protein Content: 6 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 140 mg
- Sodium Content: 175 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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