Mini Vegetable Frittatas

Ingredients

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Feta cheese

  2 oz or 57g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Broccoli

  Raw

  2 cup, chopped or diced or 176g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 350°F and prepare a muffin tin by greasing it lightly.
2. In a bowl, whisk together the eggs and milk until well combined. Stir in the crumbled feta cheese, chopped tomatoes, and broccoli. Season with a dash of salt and pepper.
3. Pour the mixture evenly into the prepared muffin tin cups.
4. Bake in the preheated oven for about 15 minutes, or until the eggs are set and the tops are golden.
5. Allow to cool slightly before serving. Refrigerate any leftovers and reheat in the microwave on high for approximately 30 seconds before serving warm.