With a good dose of protein, our Mini Broccoli Frittatas make for a filling snack or light lunch. Serve with a leafy green salad for an even healthier meal.
Time: 20 minutes
- olive oil
- 200g broccoli, trimmed and cut into small florets
- 2 stems green spring onions, chopped
- 4 eggs
- 1/2 teaspoon chilli flakes
- 50g cheddar cheese, grated
Preheat oven to 180°C, and grease four holes in a muffin tin and line them with baking paper. Steam the broccoli over boiling water until tender and then drain and leave to cool.
In a fry-pan over medium heat, sauté the spring onions for two minutes. Remove from the heat and set aside. In a medium bowl, mix the eggs, chilli flakes and cheese and then add the onions and broccoli. Spoon the mixture into the prepared tin and bake for half an hour. Serve frittatas by themselves or with a green, leafy salad.