Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that’s also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.
• 2 Tbsp low-fat milk
• 1 cup diced tomato
• 2 oz. goat cheese, crumbled
• 2 cups chopped broccoli, fresh (or frozen and thawed)
• salt and pepper to taste
Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray.
Baked at 350 degrees for about 15 minutes or until “set” and golden on top.
You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm.
Makes 9 “mini” frittatas.
Number of Servings: 9
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