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Mini Vegetarian Frittatas

4

40 min

Mini Vegetarian Frittatas

Mini Vegetarian Frittatas Photo 1

Category

Egg appetizer

Time

40 min

Serving

7 persons

Calories

72

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • cooking spray:
  • butter: 1 Tbsp
  • mushrooms: 0.5 cup (finely chopped)
  • herbes de Provence: 0.5 tsp
  • pinch salt and ground black pepper: 1 piece (to taste)
  • scallions: 0.25 cup (finely chopped)
  • ½ cups thinly sliced Swiss chard: 1 piece
  • water: 1 Tbsp
  • eggs: 4 piece
  • milk: 0.25 cup
  • coarsely grated Parmesan cheese: 1 Tbsp
  • Dijon mustard: 1 tsp
  • sun-dried tomatoes: 2 Tbsp (drained and chopped)

Metric Conversion

Stages of cooking

Mini Vegetarian Frittatas Photo 21
Mini Vegetarian Frittatas Photo 32
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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
    Mini Vegetarian Frittatas Photo 2
  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.
    Mini Vegetarian Frittatas Photo 3
  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.
    Mini Vegetarian Frittatas Photo 4
  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.
    Mini Vegetarian Frittatas Photo 5

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