Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
7
Yield:
7 mini frittatas
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
Melt butter in a large skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until mushrooms are tender and begin 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 together eggs, milk, Parmesan cheese, and Dijon mustard in a large bowl until well combined. 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 (per serving)
76
Calories
5g
Fat
3g
Carbs
5g
Protein
ble>
