Swiss Chard and Chanterelle Mushroom Frittata Cups
As our farm season winds down I find myself craving comforting foods that still highlight some of the seasons best produce. We still have an abundance of swiss chard at the farm and with our local hookup with chanterelle mushrooms I knew I needed to make a dish that highlighted both of these treasures.
Beautiful chard.
Locally harvested chanterelles.
I don’t know about you all but having a quick and easy snack that is full of protein and good for you ingredients is critical in our household. We are often in a rush during the day between farm chores and veggie drop-offs so snacks like these frittata cups are really nice to have on hand. These puppies are a cinch to whip up and taste amazing. They are dairy free to boot!
I am already planning on having some girlfriends over for brunch in a few weeks so we have an excuse to drink mimosas and eat these lovely frittata cups!
If you are a cheese lover I think these would taste awesome with a little gruyere. However, we loved them as is. Either way pour some coffee (or a mimosa) and dig in!
Swiss Chard and Chanterelle Mushroom Frittata Cups
Prep Time: 10 mins. Cook Time: 30 mins. Serves: 6 large muffins
- 6 eggs, beaten
- 1/2 cup chanterelle mushrooms, diced
- 1 bunch of swiss chard, tough stems removed and diced
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1/2 tsp salt
- dash of pepper
- pinch of crushed red pepper flakes
- olive oil
Preparation
- Preheat the oven to 375.
- In a large bowl lightly beat the eggs. Season with plenty of salt and pepper.
- Grease a muffin tin with a little oil
- Heat 1 tbs oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes. Add the garlic, chard and mushrooms. Cook for about 5-8 more minutes stirring often. Season with crushed red pepper flakes, salt and pepper.
- Combine mushroom and egg mixture. Stir until well combine. Pour into greased muffin tins and bake in the oven for 25-30 minutes, or until lightly browned.
- Enjoy with coffee or a mimosa!
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
This looks like a yummy recipe, but I don’t see where the Swiss Chard comes in. Would a leaf of Chard line the muffin cups, perhaps? Anyway, thanks for the great recipes! I’m a new reader of your blog and truly enjoying them.
My bad! I just fixed the recipe! Any greens would work well!
yum! i love your blog
These look delicious! I think you forgot to mention the swiss chard in your recipe, though. 😉 I’m assuming you just chop it up and add it to the onions and mushrooms?
I just fixed the recipe! Thanks for the heads up. It’s been a long day…
So simple, so tasty and love cup things as they make great school food too.
These are so fun! I love frittatas and want to pop these guys out of the muffin pan and into my mouth! I need to get ahold of some chanterels – never had them before! 🙂
YUM! Great idea! Miss you guys so! xoxo
These look so tasty! I love the concept of your blog and how you show farm to plate (veggie style!) Such a great idea 🙂
These look just too delicious to be true. I can only imagine that the chantarelle and chard combo is a killer! And I have WAY too many eggs in the fridge right now, hmmmm….
Baking these individual frittata’s is a genius idea! Love the flavour combination in this recipe…absolutely perfect for breakfast. Thanks for sharing!
-Shannon
Mmmm I love frittata cups as an easy grab and go breakfast – I’ve never tried them with swiss chard or mushrooms though and I absolutely love this combination!