Broccoli Mushroom Frittatas
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These tiny muffin-tin frittatas are big on flavor.
Ingredients
3 c. chopped broccoli florets
1/2 c. diced broccoli stems
2 c. sliced mushrooms of choice
1 shallot
2 clove garlic
4 large whole eggs
3 egg whites
1 c. Grated Gruyère
Juice of 1/2 lemon
1 tbsp. fresh thyme
2 tsp. grainy or Dijon mustard
1/4 tsp. red chili pepper flakes
1/4 tsp. salt
1/4 tsp. Black pepper
Instructions
Preheat oven to 375 degrees F. Heat 1 tablespoon oil in a large skillet over medium heat. Add broccoli florets, broccoli stems, mushrooms, shallot, and garlic; cook 5 minutes. In a large bowl, beat together eggs, egg whites, cheese, lemon juice, thyme, mustard, chili flakes, salt, and pepper. Stir in broccoli mixture. Divide mixture among 10 medium-sized greased or paper lined muffin cups and bake for 20 minutes, or until eggs have set. Let cool several minutes before unmolding.
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