Broccoli-Cheddar Mini Frittatas

In the morning, it’s easy for a healthy breakfast to go out the window. So I make these ahead when I’m not in a rush, and then pop one in the toaster oven to warm before jetting out the door. They freeze perfectly, too. You can make these minus the tortilla, but I like that it gives this meal real portability.
Nutrition facts (per serving): 162 calories; 8 g fat; 258 mg sodium; 12 g carbs; 3 g fiber; 1 g sugar; 10 g protein

Serving size: 1 frittata



Servings: 6 people


  • Nonstick cooking spray
  • 6 6 inch corn tortillas
  • 4 large eggs
  • 1 tablespoon chia seeds
  • 2/3 cup shredded sharp cheddar cheese divided
  • 1/4 teaspoon sea salt
  • 1/2 cup Broccoli-Pea-Spinach Base Blend See Broccoli-Pea-Spinach Green Base Blend Recipe
  • 3/4 cup finely chopped raw broccoli florets


  • Preheat the oven to 375 degrees.
  • Mist a muffin tin with nonstick cooking spray.
  • Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
  • Gently press 1 into each of 6 muffin cups.
  • In a large bowl, whisk together the eggs, chia seeds, 1/4 cup of the cheese, salt, the blend, and the broccoli.
  • Pour 1/4 cup of the egg mixture into each muffin cup and top with the remaining cheese.
  • Bake for 22 minutes, until the eggs are just set.
  • Serve warm.
  • Leftover frittatas freeze well for up to 3 months.