Vegetarian Gluten Free Broccoli Cheddar Mini Frittata Cups

Total time42 min

Prep time15 min

Cook time22 min

Vegetarian Gluten Free Broccoli Cheddar Mini Frittata Cups

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Ingredients

6 servings

1 tsp olive oil, for greasing
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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