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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mini-Chicken & Broccoli Fritters Recipe

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This recipe for Mini-Chicken & Broccoli Fritters is from Robert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup of broccoli, cut into florets
1/2 onion chopped
1 large cooked chicken breast, cubed
1 large egg
1 cup fat free milk
4 tablespoons shredded cheddar cheese
1/2 tsp ground mustard
salt
pepper
Directions:
Directions:
Preheat oven to 350 degrees. Steam broccoli under crisp-tender, drain and make sure broccoli is dry (or else the frittata will be watery).

Spray 5 muffin circles in a muffin pan with non stick spray. Divide the broccoli, chicken and onion between the muffin cups. Sprinkle the cheddar cheese on top.

Beat egg, milk, mustard, salt and pepper together. Pour mixture over the broccoli, onion and chicken until the muffin cup is filled.

Bake 25 minutes or until golden.

Can serve with soup or a salad for lunch or enjoy for a quick breakfast. The recipe can be doubled to make extra. They can be frozen and defrosted or refrigerated and microwaved for a quick meal.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
I use rotisserie chicken that is already cooked for faster prep.

 

 

 

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