Shavuot is coming up this weekend and with it comes some serious eats. This Jewish holiday celebrates the giving of the Torah at Mount Sinai. It is customary to eat dairy foods on Shavuot for multiple reasons, making it one of my favorite holidays. When else do I have an excuse to keep cheesecake in the house?? But don't forget to practice moderation and try to double up on veggies instead of lasagna.
We were lucky enough to be able to share some of the holiday meals with our friends, one of which I'm co-hosting with my friend Yoni. We decided on a Mexican theme and had a lot of fun brainstorming the menu. One dish that I knew would make the cut were my Frittata Muffins. I stumbled upon a recipe for egg muffins back in February on Cooking Healthy For Me and immediately adapted it to my tastes. I swapped spinach for broccoli, cut out the bacon, and added crumbled goat cheese to really make these my own. These muffins are packed with nutrition and good flavor. They make an excellent breakfast on-the-go or a tasty side dish. And because they're muffins, they're already portion controlled. 1 serving = 2 muffins.
Broccoli Cheese Frittata Muffins
Yields: 12 muffins
1 T EVOO
1 small onion, diced
1 garlic clove, crushed
2 c frozen chopped broccoli
1 T milk
½ t salt
½ t pepper
½ c buttermilk baking mix
5 oz goat cheese
1. Grease a 12 cup muffin tin
2. Preheat oven to 350 F
3. Sauté the onion and garlic in EVOO until translucent
4. Add broccoli and cook until soft
5. In a bowl, whisk the eggs, milk, salt and pepper, and buttermilk mix together.
6. Add the broccoli onion mixture to the bowl and stir to combine
7. Pour the egg mixture into the muffin tins until ¾ full
8. Make more muffins if there’s extra batter
9. Crumble a little goat cheese on each muffin
10. Bake around 25 minutes or until lightly browned
Feel free to swap in your favorite veggies or cheese if you don't have a preference for mine! What healthy dishes will you be making this Shavuot?