Another South Beach delight from Kalyn’s Kitchen blog. And so easy to make. These were not hard for me to adapt to nondairy – I used soy cheddar cheese, along with soy parmesan. Instead of cottage cheese, I crumbled some tofu. It all came together into these bite-sized mini-muffins. Kalyn’s recipe called for larger muffin cups, which I did not have. So, instead, I made a dozen smaller ones like these. Fun AND yummy.
Baked mini-frittatas with broccoli and “cheese”
1 1/2 cups broccoli flowerets, cut into small, bite-sized pieces
1/2 cup soy cheddar cheese, grated
4 heaping teaspoons grated soy parmesan
1/2 cup firm tofu, crumbled
1 teaspoon of any all purpose seasoning of your choice – I used Italian seasoning
freshly ground black pepper to taste
Preheat oven to 375 degrees F. Spray muffin tin with non-stick spray.
Place cut-up broccoli in a bowl and zap in the microwave for about a minute, just to begin cooking. Then divide the broccoli evenly between all the muffin cups. Put a generous pinch of cheddar cheese (1-2 tablespoons) on top of the broccoli, then add a some generous sprinkles of parmesan on top.
Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add the tofu, seasoning, and black pepper, and stir to combine. Pour egg mixture over the broccoli and cheese, dividing the eggs evenly among the muffin tins. Stir gently with a fork so ingredients are evenly distributed.
Bake for about 30 – 35 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Serve hot. Makes a dozen.