Ingredients

• cooking spray
• 1 tablespoon butter
• 0.5 cups finely chopped mushrooms
• 0.5 teaspoons herbes de Provence
• salt and ground black pepper to taste
• 0.25 cups finely chopped scallions
• 1.5 cups thinly sliced Swiss chard
• 1 tablespoon water
• 4 large eggs
• 0.25 cups milk
• 1 tablespoon coarsely grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 2 tablespoons drained and chopped sun-dried tomatoes

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
2. 2 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.
3. 3 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.
4. 4 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 per serving