1 cup broccoli florets (fresh or frozen), chopped
1/4 cup finely chopped onion
2 tbsp. finely shopped sundried tomatoes
5 eggs (I use Omega-3 eggs)
2/3 cup 1% milk
1 clove garlic, minced
1/4 cup Honey Dijon Dressing, divided (this recipe is from a store and I am just going to mix some dijon, wine vinegar, olive oil and honey together)
1/4 tsp. each salt and pepper
1/2 cup part skim mozarelle shredded chese
4 cups mixed salad greens
1. Preheat oven to 350 F. Partially fill the 4 corner cups of a 12 cup muffin pan with water. Spray remaining 8 cups with nonstick spray. Divide broccoli, onion and sundried tomatoes equally between the 8 greased cups.
2. Whisk eggs with milk, garlic, half the salad dressing, salt & pepper until well combined. Pour an equal amount into each filled cup. Bake 15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 min. Let stand 2 min. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad greens tossed with remaining dressing.
Per serving (2 frittatas, 1 cup salad, 1/2 tbsp. dressing) 200 calories, 15 g protein, 10 g total fat, 3.5 g saturated fat, 12 g carbohydrate
Another great recipe thanks a lot, now I have to choose from, meatloaf, Curry or Fritatas for the evening meal,,,The lord and master,he thinks, is averse to garlic so I have to either sneak it in so he wont taste it or not use it except when I am eating by myself, I am having visitors this year and a few from England they all like home cooking and not too many restaurants,so this is all good feedback for me.
I made these for brunch today. They were OK but next time I will make adjustments. I'm not a big sundried tomato fan so would probably add chopped peppers instead. I might carmelize the onion before adding too. I would suggest forgetting the honey dijon dressing and just putting in your favourite herbs or seasonings like dill and a bit of nutmeg and cayenne. I would put the cheese into the egg mixture too.
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