LOW-CARB BAKED MINI FRITTATAS WITH BROCCOLI AND THREE CHEESES

Ingredients:

• 2 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
• 1 cup grated cheddar cheese
• 6 T coarsely-grated Parmesan cheese
• 8 eggs
• 1 cup cottage cheese (rinsed, then drained)
• 2 tsp. Spike seasoning (or use other all-purpose seasoning of your choice)
• fresh-ground black pepper to taste

Directions:

1. Preheat oven to 375F/190C.   SprayWilliams Sonoma Tart Pan or muffin cups with non-stick spray.
2. Cut broccoli into small, bite-sized flowerets.  (If you cut through the broccoli stem and then pull the floweret part apart, you can avoid the mess from broccoli “crumbs” on the cutting board.)
3. Put broccoli into a bowl or large measuring cup, cover with cling wrap, and microwave on high for about 1-2 minutes, or until broccoli just starts to cook. Divide broccoli among the tart wells. Put a generous pinch of cheddar cheese on top of the broccoli, then add coarsely-grated Parmesan on top of the cheddar.
4. Put the cottage cheese into a fine-mesh colander, rinse with cold water, and let drain. Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add drained cottage cheese, Spike seasoning or other seasoning, and black pepper, and stir to combine.
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