Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Coat 12 standard-size muffin cups with cooking spray. Evenly distribute broccoli and roasted red pepper among the muffin cups. Top with shredded cheddar cheese.

  • In a large liquid measuring cup, whisk together eggs, milk, salt, and pepper. Carefully pour the mixture into each cup. Bake the eggs until puffed and set in the center, about 15 minutes. Let frittatas cool in pan about 5 minutes. Use a rubber spatula to remove the eggs from the cups. (Frittatas can be stored in the fridge for 3 days or frozen in a zip-top bag. Reheat in the microwave on high power for 1 minute per frittata before serving.)

  • To serve, place a frittata on a toasted whole-wheat English muffin with a dollop of storebought pesto, if desired

Nutrition Facts

264 calories; total fat 10g; saturated fat 4g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 170mg; sodium 473mg; potassium 217mg; carbohydrates 29g; fiber 5g; sugar 7g; protein 15g; trans fatty acidg; vitamin a 155RE; vitamin a 652IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 51mcg; vitamin b12mcg; calcium 315mg; iron 2mg.