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Individual Broccoli Frittatas

Vegetarian, Gluten free
Serves 4
$1.22 per serve
Preparation time: 15 minutes, cooking time: 5 minutes

 	Olive oil cooking spray
 	200g broccoli, trimmed and cut into small florets
 	2 green onions, (shallots) chopped
 	4 eggs
 	½ tsp chilli flakes
 	50g grated reduced fat cheddar cheese

Method

1.	Preheat oven to 180˚C and grease four Texas muffin tins with cooking spray. Line the bases with some baking paper
2.	Steam, microwave or boil broccoli until tender; drain and cool slightly
3.	Spray a non stick pan with cooking spray and sauté onions over medium heat for two minutes
4.	Mix eggs, chilli flakes and grated cheese together. Stir through onions and cooled broccoli
5.	Spoon frittata mixture evenly between the muffin tins and bake for 30 minutes, or until set and golden on top
6.	Stand in the tin for five minutes before removing
7.	Serve warm with a fresh tossed salad

TIP
For a tasty twist, try using broccolini instead of broccoli

Individual Broccoli Frittatas

Vegetarian, Gluten free
Serves 4
$1.22 per serve
Preparation time: 15 minutes, cooking time: 5 minutes

Olive oil cooking spray
200g broccoli, trimmed and cut into small florets
2 green onions, (shallots) chopped
4 eggs
½ tsp chilli flakes
50g grated reduced fat cheddar cheese

Method

1. Preheat oven to 180˚C and grease four Texas muffin tins with cooking spray. Line the bases with some baking paper
2. Steam, microwave or boil broccoli until tender; drain and cool slightly
3. Spray a non stick pan with cooking spray and sauté onions over medium heat for two minutes
4. Mix eggs, chilli flakes and grated cheese together. Stir through onions and cooled broccoli
5. Spoon frittata mixture evenly between the muffin tins and bake for 30 minutes, or until set and golden on top
6. Stand in the tin for five minutes before removing
7. Serve warm with a fresh tossed salad

TIP
For a tasty twist, try using broccolini instead of broccoli

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