VEGGIE - Mini Egg Frittatas with Broccoli and Sundried Tomatoes

By Aemelia

Ingredients

• 1 teaspoon oil from sundried tomatoes (or use olive oil)
• 1/2 cup separated broccoli florettes
• 1/2 shallot, thinly sliced
• 2 tablespoons chopped sundried tomatoes
• 3 eggs
• 2 tablespoons milk
• Salt & pepper
• 2 ounces Pepper jack cheese, grated
• 2 teaspoons chopped dill
• PAM oil spray

Details

Adapted from mangotomato.com

Preparation

Step 1

1. Preheat the oven to 450
2. In a skillet heat the oil. Add onions and broccoli and sauté for 4 minutes. Add sundried tomatoes.
3. Whisk together eggs, milk and season with salt & pepper. Mix in the cheese and dill.
4. Spray two mini ramekins with PAM. Add broccoli/shallots/sundried tomato mixture to each. Top off with the egg mixture.
5. Bake for 10-12 minutes.