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
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Noreen Fatima
[email protected]I had some trouble getting the frittatas to cook evenly. I think my oven might not have been hot enough.
Léa Boudouris
[email protected]The frittatas were a bit too oily for my liking. I think I'll use less oil next time.
Sherifa Suwalah
[email protected]These frittatas were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Kuse Saviour
[email protected]I've made these frittatas several times and they're always a hit. They're a great make-ahead breakfast or lunch option.
thahouse offood
[email protected]These frittatas were a great way to get my kids to eat their vegetables. They loved the fun shape and the cheesy flavor.
Faye Kirkwood
[email protected]I'm not a huge fan of vegetables, but these frittatas were delicious! The flavors were well-balanced and the vegetables were cooked perfectly.
Troy Hall
[email protected]I made these frittatas for a potluck and they were a big hit! Everyone loved them and asked for the recipe.
Netely Huante
[email protected]I followed the recipe exactly and the frittatas turned out perfectly. They were light and fluffy, and the vegetables were cooked just right.
Rylee L'Esperance
[email protected]These frittatas were a great way to use up some leftover vegetables. They were also a nice and easy weeknight meal.
Kayla Baboolal
[email protected]I'm not a vegetarian, but I really enjoyed these frittatas. They were packed with flavor and the vegetables were cooked perfectly.
Ladi Kaveen
[email protected]I made these frittatas for my family for breakfast and they were a big hit! The flavors were great and they were a nice change from our usual breakfast routine.
Karma Sharkas
[email protected]These mini frittatas were a hit at my brunch party! They were so easy to make and everyone loved them.