- Prep Time
- 10 mins
- Total Time
- 40 mins
- Makes
- 8 frittatas
Ingredients
- 1 cup
- frozen broccoli florets, thawed and chopped
- 250 mL
- 1/4 cup
- finely chopped onion
- 60 mL
- 2 tbsp
- finely chopped sundried tomatoes
- 30 mL
- 5
- eggs
- 2/3 cup
- 1% milk
- 150 mL
- 1 clove
- garlic, minced
- 1/4 cup
- honey Dijon dressing, divided
- 60 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/2 cup
- shredded part skim mozzarella cheese
- 125 mL
- 4 cups
- mixed salad greens
- 1 L
Directions
Step 1
Preheat oven to 350°F (180°C). Partially fill the 4 corner cups of a 12-cup muffin pan with water. Spray remaining 8 cups with nonstick spray. Divide broccoli, onion and sundried tomatoes equally between the 8 greased cups.
Step 2
Whisk eggs with milk, garlic, half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 min. Let stand 2 min. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad greens tossed with remaining dressing.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 200
- Fat:
- 10 g
- Saturated Fat:
- 3 g
- Carbs:
- 12 g
- Fibre:
- 2 g
- Cholesterol:
- 275 mg
- Protein:
- 15 g
- Sodium:
- 480 mg
- Potassium:
- 130
