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 caloriescarbohydrate: 2.1 gcholesterol: 112 mgfat: 5.2 gfiber: 0.4 gprotein: 4.7 gsaturatedFat: 2.2 gservingSize: -sodium: 128.8 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Mini Vegetarian Frittatas
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
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.
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.
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.