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