Instructions

• Preheat the oven to 350°F.
• Steam 4 cups broccoli florets over boiling water for 3–5 minutes, until bright green and just tender.
• Drain the broccoli well and pat dry with paper towels. Crumble or chop the florets into smaller pieces. Toss the broccoli with 1 teaspoon olive oil and salt and fresh ground pepper to taste.
• Generously spray a standard-size nonstick muffin tin with olive oil spray. Evenly divide the prepared broccoli among the muffin cups.
• In a medium bowl, beat 4 whole large eggs with 1 cup egg whites. Stir in 1/4 cup Pecorino Romano (or Parmesan), and add salt and fresh ground pepper to taste. Mix until combined.
• Pour the egg-and-cheese mixture into the muffin cups over the broccoli, filling each cup to a little more than 3/4 full.
• Evenly sprinkle 1/4 cup reduced-fat shredded cheddar over the tops of the filled cups.
• Bake at 350°F until the egg muffins are set and slightly golden on top, about 20 minutes.
• Let the muffins cool in the pan for about 5 minutes, then loosen with a knife and transfer to a rack or plate. Serve immediately, or wrap leftovers in plastic wrap and store in the refrigerator.