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Prep Time
10 mins
Total Time
40 mins
8 frittatas


1 cup
frozen broccoli florets, thawed and chopped
250 mL
1/4 cup
finely chopped onion
60 mL
2 tbsp
finely chopped sundried tomatoes
30 mL
2/3 cup
1% milk
150 mL
1 clove
garlic, minced
1/4 cup
honey Dijon dressing, divided
60 mL
1/4 tsp
each salt and pepper
1 mL
1/2 cup
shredded part skim mozzarella cheese
125 mL
4 cups
mixed salad greens
1 L


Step 1

Preheat oven to 350°F (180°C). Partially fill the 4 corner cups of a 12-cup muffin pan with water. Spray remaining 8 cups with nonstick spray. Divide broccoli, onion and sundried tomatoes equally between the 8 greased cups.

Step 2

Whisk eggs with milk, garlic, half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 min. Let stand 2 min. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad greens tossed with remaining dressing.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
10 g
Saturated Fat:
3 g
12 g
2 g
275 mg
15 g
480 mg
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