You will need a muffin pan with one-cup sized cups to make this recipe. Spray the ceramic pan or muffin cups with non-stick spray.
1 1/2 cups broccoli, cut into small, bite-sized pieces
1/2 cup cheddar cheese
4 heaping t coarsely-grated Parmesan cheese
1/2 cup low-fat cottage cheese, do not drain or rinse
freshly ground black pepper and sea salt to taste
Preheat oven to 375F. Spray muffin cups with non-stick spray. This recipe yields 4 cups.
Cut broccoli into small, bite-sized pieces. Lightly steam broccoli – until just tender. Divide broccoli between the cups. Put about 2 T of cheddar cheese on top of the broccoli, then add a heaping teaspoon of coarsely-grated Parmesan.
Break eggs into a measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add cottage cheese, seasoning and stir to combine. Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the cups. Stir gently with the fork so ingredients are evenly distributed.
Bake for about 35 minutes, or until eggs are firm and frittatas are slightly browned on top. Serve hot.
Frittatas can be kept in the fridge for several days and microwaved to reheat. Don’t microwave for more than 1-2 minutes or the eggs will get rubbery.