Barley Free Gluten Free Broccoli Cheddar Frittata Bites
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil, plus more for greasing
- 1 ½ cups broccoli florets, cut into small ½-inch pieces
- ¼ cup yellow onion, finely diced
- 1 clove garlic, minced
- 6 large eggs
- ¼ cup whole milk
- ¾ cup shredded cheddar cheese, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush the cups of a 12-cup muffin tin generously with olive oil, making sure to coat the sides and rims.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the broccoli and cook, stirring occasionally, until the florets are bright green and just tender, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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