Frittata Egg Muffins with Broccoli and Sweet Peppers

• porzioni: Servings 12
• tempo di preparazione: 20 minutes
• tempo totale: 45 minutes

Ingredienti

2 teaspoons olive oil

½ cup onion minced

4-5 Capsicum Peppers chopped

1 cup Broccoli Florets finely chopped

½ teaspoon salt plus more to taste

Black pepper to taste

8 large eggs

½ cup cottage cheese

½ teaspoon tapioca starch

Istruzioni

Preheat the oven to 180ºC Generously grease a 12 cup muffin tin with nonstick spray; set aside.

Heat olive oil in a large skillet over medium heat. Add onion and pepper and cook, stirring, until softened, about 5-6 minutes.

Add broccoli and cook until softened, about 5 minutes more.

Season vegetables with salt and pepper to taste. Remove from heat and set aside to cool.

Add eggs, cottage cheese, tapioca starch, and ½ teaspoon of salt to a blender. Blend until completely smooth.

Evenly distribute the vegetable mixture in the prepared muffin pan.

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.

Bake for about 15-20 minutes until the centres are just set (a small jiggle in the centre is fine).

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.