Mini Muffin Frittatas

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

1. Blanch and chop the chard: 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.
2. Sauté shallots and mushrooms: 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.
3. Add salt, pepper, to eggs, pour partially into muffin wells: Preheat oven to 325 degrees F (160 degrees C). 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.
4. Fill wells with fillings, top with remaining egg mixture: Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture.
5. Bake at 325 degrees F (160 degrees C) for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.
6. Let cool slightly in pan. Then loosen the mini frittatas from the pan using a wooden skewer.
7. Serve warm or at room temperature.