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Frittata Muffins with Broccoli & Gruyere Cheese

March 15, 2010

* Nonstick vegetable oil cooking spray
* 8 large eggs
* 1/2 cup 2% milk
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon salt
* 1 large head broccoli & stems chopped
* 1 large shallot chopped finely
* 2 green onions chopped
* 3/4 cup freshly grated Gruyere (Parmesan, Cheddar or Asiago can be substituted)
* 2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.

Spray large muffin tins (6 cups) with nonstick spray. Sautee broccoli, shallot & green onion until softened, 5 minutes. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in cheese and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 14 to 17 minutes. Place on rack and let rest for 5 minutes. Remove the muffin cups from tin, place onto a platter. Serve immediately. Can be refrigerated or frozen. Reheat in microwave.

3 Comments leave one →
  1. April 21, 2010 2:18 am

    Have been missing you lately!! So, I’m coming out of the shadows to tell you so!

    “Non-trad” muffins are such a great breakfast idea. Bet these could even be made ahead and frozen for “grab and go” meals!

  2. Diana Dodd permalink
    January 20, 2011 8:16 am

    Can’t wait to try this.I would add ham to it.

  3. April 24, 2012 9:10 am

    doesnt say when to add the broccoli to the egss. im assuming after you cook it but youd have to let it cool down or it would ‘cook’ the eggs when you mix it

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