Name: Mini Vegetarian Frittatas
Prep time: 15 min
Cook time: 15 min
Yield: 7
Ingredients: Cooking spray -; Butter - 1 tablespoon; Finely chopped mushrooms - ½ cup; Herbes de Provence - ½ teaspoon; Salt and ground black pepper to taste - 1 pinch; Finely chopped scallions - ¼ cup; Thinly sliced Swiss chard - 1 ½ cups; Water - 1 tablespoon; Eggs - 4 large; Milk - ¼ cup; Coarsely grated Parmesan cheese - 1 tablespoon; Dijon mustard - 1 teaspoon; Drained and chopped sun-dried tomatoes - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mini Vegetarian Frittatas

1. Cooking spray -

2. Butter - 1 tablespoon

3. Finely chopped mushrooms - ½ cup

4. Herbes de Provence - ½ teaspoon

5. Salt and ground black pepper to taste - 1 pinch

6. Finely chopped scallions - ¼ cup

7. Thinly sliced Swiss chard - 1 ½ cups

8. Water - 1 tablespoon

9. Eggs - 4 large

10. Milk - ¼ cup

11. Coarsely grated Parmesan cheese - 1 tablespoon

12. Dijon mustard - 1 teaspoon

13. Drained and chopped sun-dried tomatoes - 2 tablespoons

How to cook deliciously - Mini Vegetarian Frittatas

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.