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Recipe Summary

active:
15 mins
total:
35 mins
Servings:
12
Yield:
12 sandwiches
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 10g; cholesterol 170mg; saturated fat 4g; carbohydrates 29g; mono fat 3g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 15g; vitamin a 155.5RE; vitamin a 652.1IU; vitamin c 5.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 51.2mcg; vitamin b12 0.5mcg; sodium 473mg; potassium 217mg; calcium 315mg; iron 2mg.
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