Imagine starting your morning with a restaurant-quality dish that looks like a work of art and tastes like pure culinary magic! These Swiss Chard and Chanterelle Mushroom Frittata Cups are not just another breakfast recipe - they're a flavor explosion that transforms ordinary eggs into an extraordinary gourmet experience. Perfect for impressing brunch guests or treating yourself to a luxurious weekday morning, these individual frittata cups combine the earthy richness of chanterelle mushrooms with the vibrant, nutritious swiss chard in a perfectly portable package.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 bunch of swiss chard, chopped
- 1 cup chanterelle mushrooms, sliced
- 6 large eggs
- 1/2 cup milk
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 6-cup muffin tin with olive oil to prevent sticking.
- Wash the swiss chard thoroughly and chop the leaves and stems into small, uniform pieces, separating the stems from the leaves.
- Clean the chanterelle mushrooms gently with a soft brush to remove any dirt, then slice them into thin, even pieces.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped swiss chard stems and sauté for 3-4 minutes until they begin to soften.
- Add the sliced chanterelle mushrooms to the skillet and continue cooking for another 2-3 minutes until the mushrooms release their moisture and become slightly golden.
- Add the swiss chard leaves to the skillet and cook for an additional 2 minutes until they wilt and become tender. Season with salt and pepper to taste.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
- Distribute the sautéed swiss chard and chanterelle mixture evenly among the prepared muffin cups.
- Carefully pour the egg mixture over the vegetables in each muffin cup, filling them about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the frittata cups are puffy, golden, and set in the center.
- Remove from the oven and let the frittata cups cool in the tin for 5 minutes before gently removing them with a small spatula.
- Serve warm and garnish with fresh herbs like chives or parsley if desired.
Tips
- Always clean chanterelle mushrooms gently with a soft brush to preserve their delicate texture and prevent water-logging.
- Make sure to separate swiss chard stems from leaves and cook them in stages for optimal texture and flavor development.
- Grease your muffin tin thoroughly to ensure easy removal of the frittata cups.
- Don't overfill the muffin cups - leave about 1/4 inch at the top for the eggs to puff up during baking.
- Let the frittata cups rest for 5 minutes after baking to help them set and make removal easier.
- For extra flavor, consider adding a sprinkle of fresh herbs like chives or a touch of grated parmesan cheese before baking.
- These frittata cups can be made ahead and reheated, making them perfect for meal prep!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 12g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 190mg
