Mini Broccoli and Cheese Frittatas

1 cup frozen broccoli florets, thawed and chopped
1/4 cup finely chopped onion
2 Tbsp finely chopped sundried tomatoes
5 eggs
1/8 cup (30 mL) Honey Dijon Dressing
2/3 cup 1% milk
1 clove garlic, minced
1/2 cup shredded mozzarella cheese

Preheat oven to 350 F. Partially fill the 4 corner cups of a 12-cup muffin pan with water. Spray remaining 8 cups with non-stick spray. divide broccoli, onion and sundried tomatoes equally between the 8 greased cups.

Whisk eggs with milk, garlic, the salad dressing, salt & pepper (to taste) until well combined. Pour an equal amount into each filled cup. Bake for 15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 minutes. Let stand 2 min. run a knife blade around the edge of each frittata before removing from pan.

Serving suggestion: Serve 2 frittatas with salad greens with more of the honey dijon dressing for a nice, healthy lunch.

These can also be frozen in freezer bags (flash freeze first) and pulled out to thaw for a quick breakfast or for school/work lunches.