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Broccoli and Cheddar Mini Frittatas

frittatas and farro salad

For smaller children make these in bit size muffin tins. These are quick and easy to make, they taste great hot or cold and pack up perfectly for a brown bag lunch.

High in protein from the egg and cheese and loaded with vitamins from the broccoli, these will be a new favorite.

  • Duration
  • Cook Time
  • Prep Time
  • 24 mini muffinsServings


  • 6 eggs
  • 1 ½ cup skim milk
  • ¾ cup shredded cheddar
  • 1 ½ cup frozen broccoli, chopped, thawed and drained of all water
  • 4 scallions, sliced thinly (optional)
  • 1 teaspoon teaspoon kosher salt
  • Pinch of freshly cracked black pepper


Preheat oven to 325°F. Line a muffin tin with paper muffin liners.

  1. Whisk together eggs, milk, cheddar, salt and pepper. Add broccoli, scallions and divide between lined cups.
  2. Bake for 20-25 minutes or until set.

Notes: Extra frittata muffins may be individually wrapped and frozen. To reheat: allow to thaw before reheating in a low oven at 200°F. For 5-7 minutes.

Pack with Tomato-Basil Farro Salad: Combine 2 cups cooked farro, 2 cups sliced grape tomatoes, 1 tablespoon lemon juice, 2 tablespoons extra virgin olive oil, 1/4 cup thinly sliced fresh basil, Kosher salt, Freshly cracked black pepper.