Mini Vegetarian Frittatas

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 72 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.