Everything feels special when it's personalized, and frittatas are no different – everyone gets their own personal-sized frittata brimming with the classic pairing of broccoli and melty cheddar cheese, yummy any time of day.
My Personal Broccoli Cheddar Frittatas are cooked in a large non-stick muffin pan with six 3.75 x 1.75-inch cups rather than a standard twelve cup muffin pan. I’ve always struggled with mini frittatas in the standard twelve cup muffin pan, as the smaller frittatas are less forgiving, they overcook and dry out quickly. The larger cups allow for a personal serving with a soft center, and they can accommodate larger mix-ins, like broccoli florets. A quick steam of the broccoli in the microwave really speeds things up, making these Personal Broccoli Cheddar Frittatas weeknight friendly. I prefer to cook with whole milk dairy products, not only do they have less sugar than their lower fat counterparts, but they are also more flavorful and provide creamier results. While Personal Broccoli Cheddar Frittatas are great any time of day, we enjoy them for dinner with a simple green salad, recipe included below.
Personal Broccoli Cheddar Frittatas
Ingredients
For the frittatas:
1 small onion, diced small (about 1 cup)
1 tablespoon avocado or extra virgin olive oil
12 oz small broccoli florets
4 oz sharp cheddar cheese, shredded
8 eggs
¼ cup heavy whipping cream
¼ cup whole milk Greek yogurt
¾ teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper
For assembly:
100% palm oil vegetable shortening or cooking spray
For optional Simple Green Salad:
5 oz sweet baby lettuces or mixed greens
2 tablespoons extra virgin olive oil
2 tablespoons grated parmesan cheese
1 tablespoon balsamic vinegar
Pinch of salt
Few grinds of freshly ground black pepper
How to make Personal Broccoli Cheddar Frittatas
Preheat oven to 350 degrees. Prepare a large muffin tray with six 3.75 x 1.75-inch cups, by coating cups with 100% palm shortening or cooking spray.
In a small pan, heat oil over medium heat. Add onion and sauté until softened, translucent, and starting to brown, about 10 minutes.
While onion cooks, place broccoli florets in a medium bowl with 3 tablespoons water, cover bowl with a plate and microwave on high for 4 minutes. Drain off any remaining water. Add cooked onion to the bowl with the broccoli, mix to combine and allow to cool.
While onion and broccoli cool, in a separate bowl whisk together Greek yogurt and heavy cream until thoroughly combined and smooth. Add eggs and whisk until fully incorporated. Whisk in salt and pepper. (You’ll have about 2 cups of egg mixture).
Add shredded cheddar cheese to the cooled broccoli and onion and mix until evenly distributed. Divide broccoli mixture among the prepared 6 muffin cups. Pour egg mixture evenly over the 6 muffin cups, about 1/3 cup each. Bake at 350 for 22-25 minutes, until puffed and the centers are just set. Serve with a simple green salad.
How to make a Simple Green Salad
In a small bowl or glass, whisk together the olive oil, balsamic vinegar, salt and pepper until fully combine and emulsified.
Place lettuce in a medium bowl, add dressing and toss to combine. Add parmesan and toss again to mix through. Serve along side the Personal Broccoli Cheddar Frittatas.
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