Mini Vegetarian Frittatas
Description
These mini vegetarian frittatas filled with Parmesan cheese, Swiss chard, scallions, and mushrooms are a good option for a light brunch or dinner.
Ingredients
•
cooking spray
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1 tablespoon butter
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1/2 cup finely chopped mushrooms
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1/2 teaspoon herbes de Provence
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1 pinch salt and ground black pepper to taste
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1/4 cup finely chopped scallions
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1 1/2 cups thinly sliced Swiss chard
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1 tablespoon water
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4 large eggs
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1/4 cup milk
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1 tablespoon coarsely grated Parmesan cheese
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1 teaspoon Dijon mustard
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2 tablespoons drained and chopped sun-dried tomatoes
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
2
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.
3
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.
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.