Name: Mini Muffin Frittatas
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 large chard leaves, center ribs removed -; 1 teaspoon salt for the blanching water -; 1 tablespoon butter -; 4 to 6 shiitake mushrooms (1.5 ounces total), minced -; 1/4 cup minced shallots -; 1 tablespoon chopped fresh oregano or 1 teaspoon of dried crumbled oregano -; 2 to 3 tablespoons crumbled feta cheese -; 8 large eggs, beaten -; 1/4 teaspoon kosher salt, more or less to taste -; 1/8 teaspoon ground pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mini Muffin Frittatas

1. 2 large chard leaves, center ribs removed -

2. 1 teaspoon salt for the blanching water -

3. 1 tablespoon butter -

4. 4 to 6 shiitake mushrooms (1.5 ounces total), minced -

5. 1/4 cup minced shallots -

6. 1 tablespoon chopped fresh oregano or 1 teaspoon of dried crumbled oregano -

7. 2 to 3 tablespoons crumbled feta cheese -

8. 8 large eggs, beaten -

9. 1/4 teaspoon kosher salt, more or less to taste -

10. 1/8 teaspoon ground pepper -

How to cook deliciously - Mini Muffin Frittatas

1. Stage

Preheat oven to 325°F (160°C). Grease two 12-well mini-muffin tins with a little butter or olive oil.

2. Stage

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 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.

3. Stage

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.

4. Stage

Add the salt and pepper to eggs, pour partially into muffin wells: 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.

5. Stage

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.

6. Stage

Bake: Bake for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.

7. Stage

Let cool slightly in pan. Loosen the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature.