Baked in a muffin pan, these mini roasted broccoli onion frittatas with goat cheese are perfect served warm for brunch or cold as leftovers.
3 cups small broccoli florets
1 small red onion, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Non-stick cooking spray
9 large eggs
1/2 cup milk
3 tablespoons chopped parsley plus more for serving
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup crumbled goat cheese
Preheat the oven to 400 degrees F.
Toss the broccoli and onions with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread into a single layer. Roast for 15 minutes until the broccoli turns bright green and the onions have softened.
Grease a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, whisk together the eggs, milk, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
Spoon the broccoli and onions into the muffin cups. Pour in the egg mixture until the cups are about three-quarters full. Sprinkle with crumbled goat cheese on top.
Bake for 15 minutes until the eggs have puffed up and are set. Garnish with additional chopped parsley before serving.
Serve warm, at room temperature or chilled from the fridge.
Store in an airtight container in the refrigerator up to 1 week.