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| Mini Muffin Frittatas |
2 large chard leaves, center ribs removed
1 teaspoon salt for the blanching water
1 Tbsp butter
4-6 shiitake mushrooms (1.5 ounces total), 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 (more or less to taste)
1/8 teaspoon ground pepper
Equipment needed:
Two 12-well mini-muffin tins, greased with a little butter or olive oil
METHOD
1 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 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 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. Fill the wells a quarter of the way.
4 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°F (160°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. Serve warm or at room temperature.
