BHA & BHT Free Gluten Free Broccoli Cheddar Mini Frittata Cups
Total time42 min
Prep time15 min
Cook time22 min
5.0(7)
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 1 ½ cups broccoli florets, cut into small pieces (about ½-inch)
- ¼ cup yellow onion, finely diced
- 8 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 cup shredded cheddar cheese, divided
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of a standard muffin tin generously with olive oil, including the rims.
- 2
Bring a small saucepan of salted water to a boil. Add the broccoli florets and cook for 2 minutes, until bright green and just barely tender. Drain and pat dry with a paper towel, then set aside.
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