This is among my partner’s favorite picks for a dinner during the week

Preheat your oven to 375°F (190°C).
Lightly grease four individual aluminum foil tins with olive oil.
In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Evenly distribute the chopped broccoli florets among the prepared tins.
Pour the egg mixture over the broccoli, filling each tin about three-quarters full.
Sprinkle the shredded cheddar cheese on top of each frittata.
Place the tins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the frittatas are set and the tops are golden brown.
Allow the frittatas to cool slightly before serving.
Variations & Tips
For a different flavor profile, try adding cooked bacon or diced ham to the frittatas. You can also experiment with different cheeses, such as Gruyère or feta, for a unique twist. If you prefer a vegetarian option, consider adding sautéed mushrooms or bell peppers. These frittatas can be made ahead of time and stored in the refrigerator for up to three days, making them a convenient option for meal prep.