Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.

Set a medium saucepan of water over high heat and bring to a boil. Add broccoli and cook until just tender, about 1½ minutes. Drain and immediately rinse with cold water.

In a large bowl, whisk together eggs, water, chipotle pepper powder, and kosher salt.

Divide the broccoli, green onions and cheddar cheese between the muffin tin cups.

Transfer the egg mixture to a bowl or measuring cup with a spout and pour the egg over the broccoli mixture, filling each cup to no more than ¾ full.

Bake until the egg is set and the tops of the frittatas are starting to brown, 20 to 25 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.

(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)