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

Whisk together eggs, milk, cheddar, salt and pepper. Add broccoli, scallions and divide between lined cups.

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.