The combination of Cheddar, Parmesan, and cottage cheese gives these mini frittatas a delightful balance of flavors—sharp, nutty, and creamy. The Cheddar melts into gooey perfection, while the Parmesan adds a subtle savory note that complements the mild cottage cheese. Light and fluffy with bites of tender broccoli, each frittata is like a little flavor-packed snack. Whether enjoyed straight out of the oven or reheated on busy mornings, these cheesy mini frittatas are a satisfying, wholesome choice that you can feel good about enjoying any time of the day.
Ingredients:
- ¼ head of broccoli, cut into small florets (about 65g)
- 30g Cheddar cheese, grated
- 30g Parmesan cheese, grated
- 40g full-fat cottage cheese
- 4 large free-range eggs
- Salt and pepper to taste
- Cooking spray or a little olive oil for greasing
Instructions:
- Preheat and Prep: Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin with cooking spray or a touch of olive oil. This will prevent sticking and make it easier to remove the frittatas once baked.
- Prepare Broccoli: Steam the broccoli florets briefly to soften them, about 3–4 minutes. Alternatively, blanch the broccoli in boiling water for 2 minutes, then drain and pat dry. Set the broccoli aside to cool slightly. Softening the broccoli ensures it cooks through while the frittatas bake.
- Combine the Cheeses: In a medium mixing bowl, combine the grated Cheddar, Parmesan, and cottage cheese. Cottage cheese adds a creamy texture without making the frittatas too heavy, while Cheddar and Parmesan contribute a savory, sharp taste. Stir the cheeses well to ensure they are evenly distributed.
- Whisk the Eggs: In a separate bowl, crack the eggs and whisk them until fully beaten and slightly frothy. Season with a pinch of salt and a dash of pepper, adjusting to taste. Adding seasoning here allows the flavors to spread more uniformly throughout the mixture.
- Assemble the Mixture: Pour the whisked eggs into the bowl with the cheese mixture and stir to combine. Add in the cooled broccoli florets, stirring gently so the broccoli doesn’t break apart. Make sure each muffin cup receives an even amount of broccoli and cheese.
- Fill the Muffin Tin: Carefully ladle or spoon the mixture into the muffin cups, filling each about three-quarters full to allow room for expansion as they bake. This also ensures the perfect mini frittata size that’s easy to pop out and eat.
- Bake: Place the muffin tin in the preheated oven and bake for 12–15 minutes or until the frittatas are set and slightly golden on top. Check by inserting a toothpick into the center; if it comes out clean, they are done. Avoid overbaking to keep the frittatas soft and moist.
- Cool and Serve: Remove the muffin tin from the oven and allow the frittatas to cool for a few minutes before gently running a knife around the edges to release them. Serve warm, or let them cool completely before refrigerating. These mini frittatas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
