Instructions

• Preheat oven to 350°F (175°C). Steam broccoli in saucepan until tender, about 3 to 5 minutes.
• Crumble steamed broccoli into small pieces. Drizzle with 1 teaspoon olive oil and season with salt and pepper.
• Grease standard nonstick muffin tin with olive oil. Evenly divide broccoli among 8 muffin cups.
• Beat eggs and egg whites in bowl. Stir in grated Parmesan cheese and add salt and pepper.
• Pour egg mixture over broccoli in each muffin cup to just over ¾ full. Sprinkle shredded cheddar cheese on top of each muffin.
• Bake for about 20 minutes, until fully set and lightly golden on top.
• Serve immediately. To store, let muffins cool, wrap in plastic wrap, and keep in refrigerator for up to 5 days.