Anyone else feel like every easy breakfast is sweet? Even the healthy ones are rarely savory if they are portable. It’s as if those two things can’t co-exist. I’m here to prove that wrong…
Cheesy broccoli mini frittatas. These puppies are portable, savory, and pair perfectly with hot sauce for your morning breakfast on the run. I often resort to bagels at work, because although I’ve tried not to be for convenience sake, I’m a breakfast person. These are filling in a similar way, without the post-bagel crash.
Not only are these frittatas delicious, but they are also packed with fiber, have a decent amount of protein (if you don’t currently eat breakfast, there’s nowhere to go but up!), and they have veggies in them. What more can you ask for?
What makes these fun, besides how tasty they are, is that you can throw whatever you have on hand in them. I love the broccoli cheddar pairing and it’s definitely my go to, but I’ve also chopped up some leftover fajita veggies and throw them in with vegan shredded cheddar. Also amazing! Don’t want to spend money on vegan cheese? Definitely not necessary to make these taste good, feel free to leave it out.
I know there’s a lot of debate around microwaving food (maybe that was just in my house?), but these are honestly perfect microwaved for about 45 seconds. I usually bring two to work for breakfast, pop ’em in the microwave and then douse them in hot sauce. They keep me full until lunch, which is an accomplishment.
If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow.
Cheesy Broccoli Mini Frittatas
Ingredients
- 2 ½ c broccoli, cut into small pieces about 2 heads
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 c chickpea flour
- 1 ½ c water
- 1 c vegetable broth
- ¼ c nutritional yeast
- ¼ tsp turmeric
- ¼ tsp salt
- pepper
- 2 Tbs butter or spray for greasing muffin pan
- 1 Tbs olive oil
- 3/4 c vegan cheddar shredded cheese
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil a skillet over medium-high heat. Once hot, add garlic and onion. Sauté until softened and fragrant, about 2 minutes. Add broccoli and sauté for another 2 minutes, or until slightly tender.
- In a large bowl whisk together chickpea flour, nutritional yeast, water, vegetable broth, turmeric, salt, and pepper.
- Grease or spray muffin tins, then divide sautéed broccoli mix into the cups. Make you reserve some because you’re dividing the veggie mixture between 18 frittatas.
- Measure ¼ cup of batter and pour into muffin tin on top of veggie mixture. If adding cheese, drop a few shreds into each cup now.
- Bake frittatas for 25-30 minutes. Repeat until all the batter is gone.
- Let the mini frittatas cool for 10 minutes before serving. Store leftovers in the fridge for 7 days, or freeze. Pop leftovers in microwave for 30 seconds before eating, or enjoy cold.