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Frittata Egg Muffins with Broccoli and Sweet Peppers

Frittata Egg Muffins are great to make ahead for healthy on-the-go breakfasts all week long. Fill them with your favorite vegetables such as broccoli and mini sweet peppers!

Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Author Denisse

Ingredients

  • 2 teaspoons avocado oil
  • ½ cup onion minced
  • 4 ounces 4Earth Farms Organic Mini Sweet Peppers about 4-5, chopped
  • 1 cup 4Earth Farms Organic Broccoli Florets finely chopped
  • 1/2 teaspoon salt plus more to taste
  • Black pepper to taste
  • 8 large eggs
  • 1/2 cup cottage cheese
  • ½ teaspoon tapioca starch

Instructions

  1. Preheat the oven to 350ºF. Generously grease a 12 cup muffin tin with nonstick spray; set aside.
  2. Heat avocado oil in a large skillet over medium heat. Add onion and pepperand cook, stirring, until softened, about 5-6 minutes.
  3. Add broccoli and cook until softened, about 5 minutes more.
  4. Season vegetables with salt and pepper to taste. Remove from heat and set aside to cool.
  5. Add eggs, cottage cheese, tapioca starch and 1/2 teaspoon of salt to a blender. Blend until completely smooth.
  6. Evenly distribute the vegetable mixture in the prepared muffin pan.
  7. Pour the egg mixture evenly over the vegetables (the muffin cups should be about ¾ full) and give the contents of each cup a gentle stir.
  8. Bake for about 15-20 minutes, until the centers are just set (a small jiggle in the center is fine).
  9. Let cool for about 10 minutes, then run a butter knife around the edges if needed to help loosen. Transfer to a wire rack to cool. Enjoy immediately or store in a covered container in the refrigerator for 4-5 days.