Recipe of the Day - Broccoli & Cheddar Mini Frittatas

Original Recipe - pg 17 of The Biggest Loser Family Cookbook
Olive Oil Spray
1 c chopped steamed broccoli
2 c egg substitute
2 ozs (1 cup) finely shredded Cabot's 75% Light Cheddar Cheese, or your favorite low-fat Cheddar

Preheat the oven to 350 F.  Lightly mist 8 cups of a nonstick standard muggin tin with the olive oil spray.

Divide the broccoli evenly among the cups (2 Tbsp in each).  Then divide the egg substitute evenly among the cups (1/4 c each).  Bake the frittatas for 7-9 minutes, or until almost set.

Sprinkle the cheese evenly over the tops of the frittatas.  Bake for 8-10 minutes longer, or until the egg is no longer runny and the cheese is melted.  Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 minutes before serving.

Makes 4 (2 frittata) servings.

Per Serving: 102 calories, 18 g protein, 4 g carbohydrates, 2 g fat (less than 1 g saturated), 5 mg cholesterol, 1 g fiber, 362 mg sodium

My Version
Frozen Cut Broccoli
1 egg per frittata being made
Cheddar Cheese

Preheat oven to 350 F.

Drop a couple pieces of broccoli in each cup of a standard muffin pan.

Beat all eggs together and spoon or pour egg mixture in to cups until near full.  Bake for 7-9 minutes or until almost set.

Sprinkle the cheese over the top of the frittatas and bake for an additional 8-10 minutes until egg is no longer runny and cheese is melted.

*I paired mine with a peach and spinach salad topped with poppyseed dressing for lunch.

**NOTE** You may notice I did not use olive oil or any other kind of spray.  The reason this is is because I used my new Pampered Chef Muffin Pan.  It has a nonstick coating and there is absolutely NO need for any type of spray or oil.  Even with eggs and cheese!!  Amazing right?