Mini Vegetarian Frittatas

These mini vegetarian frittatas filled with Parmesan cheese, Swiss chard, scallions, and mushrooms are a good option for a light brunch or dinner.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 76 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until mushrooms are tender and begin 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.

Step 4

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