Broccoli and Cheddar Mini-Frittatas
Source: The Biggest Loser Family Cookbook
1 Cup Chopped steamed broccoli
2 cups Egg Substitute
2 ounces finely shredded reduced fat cheese
Olive Oil Spray
Preheat the oven to 350. Lightly mist 8 cups of a nonstick standard muffin pan with the olive oil spray.
Divide the broccoli evenly among the cups (2 tablespoons in each). Then divide the egg substitute evenly among the cups (1/4 cup in each). Bake the frittatas for 7 to 9 minutes, or until almost set.
Sprinkle the cheese evenly over the top of the frittatas. Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted. Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.
They will deflate while resting for the 2 minutes.
Variations: I used frozen broccoli and chopped it up.
Serving Size: 2 Frittatas
Yields: 8 Frittatas
Prep Time: 5 min
Cook Time: 21 min
Total Time: 26 min
Cholesterol: 5 mg
Fat: 2 g
Saturated Fat: 1 g
Protein: 18 g
Sodium: 362 mg
Fiber: 1 g