Low-Carb Baked Mini-Frittatas with Broccoli and Three Cheeses

Ingredients

• 2 1/2 cups chopped broccoli pieces
• 1 cup grated cheddar cheese
• 6 T coarsely-grated Parmesan cheese
• 8 eggs
• 1 cup cottage cheese
• 2 tsp. Spike seasoning
• Fresh-ground black pepper to taste

Directions

1. Heat the oven to 375F/190C. Coat a Williams Sonoma Tart Pan or muffin cups with non-stick spray. Trim the broccoli into small, bite-sized flowerets. To keep the cutting board tidier, slice through the stems first, then pull the tops apart.
2. Place the broccoli in a bowl or large measuring cup, cover it with cling wrap, and cook it on high in the microwave for about 1-2 minutes, just until it begins to soften. Portion the broccoli into the tart wells. Scatter a generous pinch of cheddar over each one, then sprinkle the coarsely-grated Parmesan over the cheddar.
3. Set the cottage cheese in a fine-mesh colander, rinse it under cold water, and leave it to drain. Crack the eggs into a glass measuring cup with a pour spout, then use a fork to beat them until the whites and yolks are blended. Stir in the drained cottage cheese, Spike seasoning or other seasoning, and black pepper.
4. Pour the egg mixture over the broccoli and cheeses, sharing it evenly between the tart wells. Use the fork to stir each one gently so everything is nicely distributed. Bake for about 30 minutes, until the eggs are set and the tops are just beginning to brown. Serve hot, with a dollop of sour cream, salsa, or hot sauce if desired. The frittatas can be stored in the fridge for several days and warmed in the microwave; don’t heat them for more than about a minute, or the eggs can turn rubbery.