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For another deliciously healthy breakfast recipe from Ryan, check out his Naturally Sweet PB&J Pancakes.
Adapted from The No-Fuss Family Cookbook by Ryan Scott. Copyright © 2021 by Ryan Scott. Used with permission by Houghton Mifflin Harcourt. All rights reserved.
Preheat the oven to 350°F. Coat a standard nonstick muffin tin with cooking spray.
Rinse the shredded potato in a sieve and squeeze all the moisture out by hand.
In a large sauté pan, melt the butter over medium-high heat. Add the onion, potato, and garlic. Cook, stirring occasionally, until the onion is soft and the potato starts to color, 4 to 5 minutes. Add the chard and sauté until wilted, about 1 minute. Remove from the heat.
In a blender, combine the eggs, yogurt, flaxseeds, salt, basil, rosemary, parsley, and chives and pulse until the mixture is smooth and green.
Divide the vegetable mixture among the cups of the prepared muffin tin, filling each about halfway. Pour the egg mixture on top of the vegetables, filling each muffin cup about three-quarters full. Give the contents of each muffin cup a quick stir to make sure the egg and veggies are combined.
Bake until the egg is completely set and no longer wet on top, 12 to 15 minutes, then carefully remove the pan from the oven and sprinkle each mini-frittata with about 2 tablespoons of the cheese. Bake for 3 minutes more to melt the cheese, then remove from the oven.
Serve the frittatas hot from the oven, but they are also amazing (and so portable!) at room temperature.