Mini Vegetarian Frittatas: A Delicious & Easy Recipe

Ingredients

• cooking spray
• 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
• 1 tablespoon water
• 4 large eggs
• 0.25 cup milk
• 1 tablespoon coarsely grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 2 tablespoons drained and chopped sun-dried tomatoes

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Grease 7 muffin cups thoroughly with cooking spray to prevent sticking.
2. Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper. Cook and stir until the mushrooms are tender and begin to brown beautifully, approximately 5 minutes. Incorporate scallions and cook until softened, about 1 to 2 minutes. Add chard and water; cook and stir until the chard is nicely wilted, around 2 minutes. Remove from heat and let cool for 5 minutes.
3. In a large bowl, whisk together eggs, milk, Parmesan cheese, and Dijon mustard until everything is thoroughly combined. Gently fold in the mushroom mixture along with the sun-dried tomatoes. Carefully pour the egg mixture evenly into the prepared muffin cups.
4. Bake in the preheated oven until the frittatas are puffed and have a beautiful golden brown color, approximately 15 minutes. Let the frittatas cool in the muffin cups for 5 minutes before carefully lifting them out.

Nutrition

• Calories: 76 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 243 mg
• Protein Content: 5 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g