Roasted Broccoli and Pecorino Mini Frittatas
These individual baked egg cups combine roasted broccoli florets with caramelized onions and sharp Pecorino cheese for a protein-rich meal that works equally well for breakfast, lunch, or dinner. The broccoli gets roasted first to develop deep, nutty flavors before being folded into the creamy egg mixture. Perfect for meal prep, these portable frittatas can be made ahead and reheated throughout the week. The combination of sweet caramelized onions and salty Pecorino creates a sophisticated flavor profile that simple ingredients into something special.
Ingredients
- 3 cups broccoli florets, bite-sized
- 4 tablespoons butter, divided
- ½ onion, saute sliced
- 7 eggs, beaten
- ½ cup Pecorino cheese, gratedParmesan cheese1:1vegetarian
similar sharp flavor
- ¼ teaspoon sea salt
- salt
- pepper
- olive oil, for greasing(optional)
Instructions
- 1
Set one oven rack on highest setting and another in middle, preheat oven to 325 degrees Fahrenheit
- 2
Combine broccoli florets with half the melted butter, salt, and pepper, massage into broccoli
- 3
Load onto sheet tray evenly spaced, roast on middle rack for 15 to 20 minutes
- 4
Flip broccoli and cook another 10 minutes until golden brown, then raise oven temperature to 350 degrees
- 5
Heat remaining butter in medium skillet, add onions and sea salt
- 6
Sauté onions stirring occasionally until caramelized and golden brown, about 20 minutes
- 7
Combine eggs and cheese in bowl
- 8
Grease nonstick muffin tin with butter or olive oil
- 9
Once broccoli and onions cool, combine with egg and cheese mixture
- 10
Spoon mixture into each muffin cup
- 11
Bake for 12 minutes until center is firm and edges are golden brown
- 12
Remove from oven and let cool, use offset spatula or knife to gently remove from tin
Tips
Make sure broccoli and onions are completely cooled before mixing with eggs to prevent scrambling.
Use a nonstick muffin tin and grease well to ensure easy removal of the finished frittatas.
Test doneness by gently pressing center of frittata - it should spring back when fully cooked.
Good to Know
Refrigerate up to 4 days in covered container
Can be made 2 days ahead and reheated in microwave or low oven
Serve warm or at room temperature
Common Mistakes
Don't add hot vegetables to eggs or they will scramble
Grease muffin tin well to avoid sticking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze these mini frittatas?
Yes, wrap individually and freeze up to 3 months. Thaw overnight in refrigerator and reheat gently.
What if I don't have a muffin tin?
Use a greased 8-inch baking dish and increase baking time to 20-25 minutes until center is set.
Can I make these dairy-free?
Replace butter with olive oil and omit the Pecorino cheese, or use nutritional yeast for cheesy flavor.