Heat oil in large skillet. Add broccoli, red bell pepper and scallions. Season to taste with salt and pepper. Saute 1-2 minutes. Add 1 tablespoon water and cover skillet; cook until broccoli is just tender, about another minute or two. Remove to plate and let cool to room temperature.
Spray non-stick mini muffin tins well with cooking spray. Divide cooked vegetables among tins.
Whisk together eggs, salt, pepper and dried herb blend. Divide egg mixture among tins.
Sprinkle cheese on top of each tin.
Bake for 15 minutes or until cooked through.
Nutitrion
Serving Size: 1 serving
Calories: 72 kcal
Carbohydrates: 2 g
Protein: 6 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 95 mg
Sodium: 99 mg
Sugar: 1 g
Reviews
Kristi Wheeler on 2019-07-25 (5 stars): I love how to cheese gets a little burnt. #cheesegoals! Thanks for the great recipe!
Cindi Stewart on 2018-09-09 (5 stars): My husband and I really loved the flavor. Next time I'm going to try your recipe in the form of a quiche -just for something different.
