Mini Vegetarian Frittatas
Individual baked egg cups with sautéed mushrooms, Swiss chard, sun-dried tomatoes, and Parmesan — ready in under an hour.
- 50
- min
- 7
- servings
- ~90
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 375°F (190°C) and coat 7 cups of a muffin tin with cooking spray.
- 2
In a large skillet over medium heat, melt the butter. Add the mushrooms, herbes de Provence, salt, and pepper; cook, stirring frequently, until the mushrooms soften and start to colour, about 5 minutes. Add the scallions and cook for another 1–2 minutes until tender. Stir in the Swiss chard along with the water and cook until wilted, about 2 minutes. Take the pan off the heat and allow the mixture to cool for 5 minutes.
- 3
In a large bowl, whisk the eggs, milk, Parmesan, and Dijon mustard together until smooth. Fold in the cooled vegetable mixture and the sun-dried tomatoes, then divide the egg mixture evenly among the prepared muffin cups.
- 4
Bake until the frittatas are puffed and golden, about 15 minutes. Let them rest in the tin for 5 minutes before removing.
Allergens
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