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.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
7
Yield:
7 mini frittatas
Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

72 calories; protein 4.7g; carbohydrates 2.1g; fat 5.2g; cholesterol 112mg; sodium 128.8mg. Full Nutrition
Advertisement
Advertisement