This freshly made strawberry bread is for you if you enjoy luscious fruit bread.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 7 |
| Yield: | 7 mini frittatas |
Ingredients
- 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.
Nutrition Facts
| Calories | 72 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 129 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |