Broccoli and Goat Cheese Muffin Tin Frittatas

by Eva Katz©

Makes 12 egg muffins

Nutrition per serving (1 muffin) – calories: 107

fat: 6 g (saturated: 2g, unsaturated: 3g), carbohydrates: 6g, protein: 7g, fiber: 1g, sugar: 1g

It’s important to use a nonstick muffin tin for this recipe otherwise, the eggs will stick. You can prepare the filling mixture up to a day in advance.

1 tablespoon extra-virgin olive oil

8 ounces Yukon gold potatoes, unpeeled, quartered lengthwise, and thinly sliced

1 large onion, chopped

Salt and freshly ground pepper

8 ounces broccoli crowns, trimmed and cut into 1/2 inch pieces

2 tablespoon chopped dill (or substitute with parsley or chives)

8 large eggs

¼ cup low fat cottage cheese

3 tablespoons half and half

3 ounces of goat cheese, crumbled

Non-stick cooking spray

Adjust oven rack to lower-middle position and heat to 350 degrees. Generously spray 12-cup nonstick muffin tin with vegetable oil spray.

Heat a 12-inch nonstick skillet over medium heat until shimmering. Add potatoes, onion and ½ teaspoon salt and cook, stirring occasionally until potatoes are almost tender, 10-12 minutes. Stir in broccoli and cook until broccoli is al dente, about 4 more minutes. Transfer to a bowl and let sit until cool, about 10 minutes.

Whisk eggs, half and half, cottage cheese, ½ teaspoon pepper and ¼ teaspoon salt together in a bowl.  Stir in potato-broccoli mixture, dill and goat cheese. Divide filling among muffin cups. Bake until frittatas are lightly puffed and just set, about 12-15 minutes. Transfer muffin tin to wire rack and let cool for 10 minutes. Run a plastic knife around edges of frittatas, if necessary to loosed from muffin tin. Serve.

Change it up

• Asparagus, potato, gruyere and chive

• Spinach, red pepper, goat cheese

• Turkey bacon, mushrooms,  low-fat cheddar cheese