Mini Broccoli and Cheese Frittatas

This is a great brunch idea, so tasty and very healthy for everyone - try it, you'll like it!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup  frozen broccoli florets, thawed and chopped
• 1⁄4 cup onion, chopped
• 2  tablespoons  finely chopped sun-dried tomatoes
• 5  eggs
• 2⁄3 cup 1% low-fat milk
• 1  garlic clove, minced
• 1⁄4 cup  honey dijon mustard, dressing divided
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup mozzarella cheese, part skimmed, shredded
• 4  cups  mixed salad greens

Directions

1. Preheat oven to 350°F Partially fill the 4 corner cups of a 12 cup muffin pan with water. Spray remaining 8-cups with nonstick spray. Divide broccoli, onion and sundried tomato equally between the 8 greased cups.
2. Whisk eggs with milk, garlic and half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake 15 minutes. Sprinkle with cheese and bake until cheese is melted and eggs are set , 8-10 minutes. Let stand 2 minutes. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad green tossed with remaining dressing.