Mini Muffin Frittatas
Ingredients
- 2 large chard leaves
- 1 teaspoon salt,
- 1 tablespoon butter
- 1.5 ounces shiitake mushrooms
- 1/4 cup shallots
- 1 teaspoon oregano
- 3 tablespoons feta cheese
- 8 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
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Instructions
- Grease two 12-well mini-muffin tins with a little butter or olive oil.
- 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 to 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°F (160°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.
- Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture.
- Bake for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.
- Loosen the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original