MINI VEGETARIAN FRITTATAS
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.
Provided by LauraF
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 7
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
- 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 : Calories 72.3 calories, Carbohydrate 2.1 g, Cholesterol 112 mg, Fat 5.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 128.8 mg, Sugar 0.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nabin Khan
[email protected]I'm always looking for new vegetarian recipes and these frittatas definitely fit the bill. They're delicious, healthy, and easy to make.
Ahmed Al-sharif
[email protected]These frittatas are a great way to get your kids to eat their vegetables. My kids love them and they don't even realize they're eating healthy.
Paul Ragsdale
[email protected]I love that these frittatas can be made ahead of time. I often make a batch on the weekend and then reheat them throughout the week for breakfast or lunch.
Brooke Sherrin
[email protected]These frittatas are a great way to use up leftover vegetables. I always have a few odds and ends in my fridge and these frittatas are a great way to use them up.
Isabelle Rodriguez
[email protected]I've made these frittatas several times now and they're always a hit. They're so easy to make and they're always delicious.
Bizu Gedlu
[email protected]I made these frittatas for a crowd and they were a huge success. Everyone raved about how delicious they were.
Indian Boy
[email protected]I followed the recipe exactly and the frittatas turned out perfectly. They were light and fluffy, with just the right amount of cheese and vegetables.
Mubarak A W Adam
[email protected]These mini frittatas are the perfect grab-and-go breakfast or lunch. They're also great for parties and potlucks.
MD bayd Ullah
[email protected]I'm not a vegetarian, but I really enjoyed these frittatas. They were flavorful and satisfying.
Daim King
[email protected]These mini frittatas were a hit at my brunch party! They were easy to make and everyone loved them.