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Mini Vegetarian Frittatas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious mini vegetarian frittatas packed with chard, scallions, and mushrooms - perfect for brunch or dinner!
Ingredients:
  • 1 tablespoon butter
  • 0.5 cup finely chopped mushrooms
  • 0.5 teaspoon herbes de Provence
  • 1 pinch salt and ground black pepper to taste
  • 0.25 cup finely chopped scallions
  • 1.5 cups thinly sliced Swiss chard
  • 0.25 cup milk
  • 1 tablespoon coarsely grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 2 tablespoons drained and chopped sun-dried tomatoes
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease 7 muffin cups with cooking spray.
  • In a skillet over medium heat, melt butter. Saute mushrooms with herbes de Provence, salt, and pepper until tender and lightly browned, around 5 minutes. Add scallions and cook until softened, 1 to 2 minutes. Incorporate chard and water; cook until wilted, about 2 minutes. Take off heat and let rest for 5 minutes before serving.
  • Combine eggs, milk, savory Parmesan cheese, and tangy Dijon mustard in a spacious bowl. Gently incorporate the flavorful mushroom mixture and sun-dried tomatoes. Fill the muffin cups with the delightful egg mixture.
  • Bake in the preheated oven until puffed and golden brown, approximately 15 minutes, then allow the frittatas to cool for 5 minutes before removing from the muffin cups.

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