Mini Muffin Frittatas
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
2 large chard leaves, center ribs removed
1 teaspoon salt for the blanching water
1 Tbsp butter
4-6 shiitake mushrooms , minced
1/4 cup minced shallots
1 Tbsp chopped fresh oregano or 1 teaspoon of dried crumbled oregano
2-3 Tbsp crumbled feta cheese
8 large eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground pepper
Two 12-well mini-muffin tins, greased with a little butter or olive oil
Directions
Heat a couple quarts of water to boiling in a pot. Add a teaspoon of salt to the water. Add the chard leaves to the boiling water. Boil until just tender, 2-4 minutes. Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.
Melt butter in a small sauté pan on medium heat. Add the minced shallots and mushrooms. Cook for 5 to 6 minutes until the shallots are translucent and the mushrooms are soft. Stir in the oregano.
Preheat oven to 325 degrees F . Stir salt and pepper into the beaten eggs. Pour eggs into a measuring cup with a pouring edge or spout to make it easier to fill the wells of mini-muffin tins. Fill the wells a quarter of the way.
Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture. Bake at 325 degrees F for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned. Let cool slightly in pan. Then loosen the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature.