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Mini Baby Broccoli & Cheddar Frittatas

  • Author: Melissa Cortina


  • 2/3 cup bread crumbs (optional)
  • 1/4 cup plus 1 tsp extra virgin olive oil
  • 1/2 lb, roughly chopped baby broccoli
  • 10 eggs, beaten
  • 1 cup grated cheddar cheese (or other melty cheese)
  • Salt and pepper
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes


  1. Preheat oven to 350°F.
  2. In a small bowl, stir together the bread crumbs and 2 Tbs. of olive oil. Spread the crumbs out on a small baking sheet. Bake, stirring once halfway through, until the crumbs are golden brown, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
  3. Bring a small saucepan of water to a boil over high heat. Add the baby broccoli and cook until just tender, about 2 minutes. Drain and rinse with cold water. Transfer to a plate lined with paper towel.
  4. In a large bowl, stir together the eggs, 1/2 cup of the cheese, the 3/4 tsp. salt and black pepper, to taste. Set aside.
  5. Warm 2 Tbs. of olive oil in a frittata pan over medium heat. Add the shallot and cook, stirring constantly, until the shallot is translucent, about 2 minutes. Add the baby broccoli, garlic and red pepper flakes, and season with salt and black pepper. Cook, stirring occasionally, for 2 minutes.
  6. Lightly grease a muffin pan and add a large spoonful of the broccoli mixture to each cup. Sprinkle liberally with cheese, and top with some of the egg mixture. Only fill cups 2/3 -3/4 of the way full, since the eggs will puff while they cook. Sprinkle more of the cheese on top, and then sprinkle with some of the breadcrumbs.
  7. Place in the oven and bake for 15-20 minutes until the frittatas are puffed, lightly browned, and no longer jiggle in the center.
  8. Allow to rest for at least 5 minutes before removing from the muffin tins and serving. Serve alongside a salad or some roasted potatoes.


  • Not Included in Large Real Food Boxes: Bread Crumbs (optional), Olive OIl, Salt & Pepper, Red Pepper Flakes.


  • Serving Size: 6