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Mini Vegetarian Frittatas

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"I was gifted some farm-fresh eggs and wanted to make something that would showcase them. I decided to use up some freshly picked greens to make these vegetarian frittatas! Try them with a green salad for a light brunch or even dinner."
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Ingredients

40 m servings 72
Original recipe yields 7 servings (7 mini frittatas)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
  2. 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. 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. 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.

Nutrition Facts


Per Serving: 72 calories; 5.2 2.1 4.7 112 129 Full nutrition

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