Spinach, Mushroom, and Broccoli Frittatas with Cheddar and Greek Yogurt
Author: Nicole Leggio
Recipe type: Breakfast
Serves: 12
- 1 teaspoon olive oil
- 1 cup chopped broccoli
- ½ small onion
- 1 ¼ cups roughly chopped mushroom
- 2 cups loosely packed baby spinach
- 3 eggs
- 3 egg whites
- ½ cup non-fat plain Greek yogurt
- 3 tablespoon milk
- ¼ teaspoon salt
- ½ cup cheddar cheese
- Heat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray.
- Heat a medium non-stick skillet to a medium heat. Add oil. Add broccoli and onions. Cook until softened, about 4-5 minutes.
- Add mushrooms, cook 1-2 minutes until softened.
- Add spinach, toss until wilted. Season everything with slat and pepper. Set aside to cool.
- In a medium bowl, whisk eggs and egg whites together until thoroughly combined. Whisk in yogurt, milk and salt until combined.
- Once veggies have cooled, toss with cheddar cheese.
- Fill each muffin tin with veggies. Ladle egg mixture in.
- Bake until golden and puffed, about 15-20 minutes.
Recipe by at https://www.ideahacks.com/spinach-mushroom-broccoli-frittatas/
3.5.3226