Mini Vegetarian Frittatas recipe

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Ingredients

cooking spray
1 tablespoon butter
½ cup finely chopped mushrooms
½ teaspoon herbes de Provence
1 pinch salt and ground black pepper to taste
¼ cup finely chopped scallions
1 ½ cups thinly sliced Swiss chard
1 tablespoon water
4 large eggs
¼ cup milk
1 tablespoon coarsely grated Parmesan cheese
1 teaspoon Dijon mustard
2 tablespoons drained and chopped sun-dried tomatoes

Nutrition Info

72.3 calories
carbohydrate: 2.1 g
cholesterol: 112 mg
fat: 5.2 g
fiber: 0.4 g
protein: 4.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 128.8 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.

  2. Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper, cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water, cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.

  3. Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.

  4. Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

Recipe Yield

7 mini frittatas

Recipe Note

I was gifted some farm-fresh eggs and wanted to make something that would showcase them. I decided to use up some freshly picked greens to make these vegetarian frittatas! Try them with a green salad for a light brunch or even dinner.

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