Ingredients
7
7 servings
- •cooking spray
- •1 tablespoon butter
- •½ cup finely chopped mushrooms
- •½ teaspoon herbes de Provence
- •1 pinch salt and ground black pepper to taste
- •¼ cup finely chopped scallions
- •1 ½ cups thinly sliced Swiss chard
- •1 tablespoon water
- •4 large eggs
- •¼ cup milk
- •1 tablespoon coarsely grated Parmesan cheese
- •1 teaspoon Dijon mustard
- •2 tablespoons drained and chopped sun-dried tomatoes
Instructions
- 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.
Nutritional Facts
Per 7 servings
- Calories: 72
- Carbohydrate: 2g
- Fat: 5g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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