Mini muffin pan frittatas with eggs, feta cheese, mushrooms, onions and chard.
During the holidays, it’s easy to overdo it with the rich foods, the sweets, the cookies, everything. I don’t know about you, but my survival strategy involves relatively light, healthy meals for the days between festivals.
These mini frittatas are perfect for those in-between days! You can make a batch, chill them, and then just reheat a few at a time in the microwave when you want a light breakfast or lunch.
Mini Muffin Frittatas
Mini muffin pans come in different sizes. To ensure you have the right amount of batter for your muffin cups, fill a measuring cup with water, note the amount, and then pour out the water, filling the muffin cups almost to the top.
The amount of water you use to fill the cavities is roughly equal to the amount of egg mixture you will need for your muffin pans. Adjust the amount of eggs needed in this recipe accordingly.
ingredients
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2 large chard leaves, midribs removed
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1 tsp salt for the blanching water
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1 tbsp butter
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4-6 shiitake mushrooms (total 1.5 ounces), chopped
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1/4 cup chopped shallots
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1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled oregano
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2-3 tbsp crumbled feta cheese
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8 large eggs, beaten
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1/4 teaspoon salt (more or less to taste)
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1/8 teaspoon ground pepper
- Equipment needed:
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Two mini 12-cavity muffin tins, greased with a little butter or olive oil
method
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Blanch and chop the chard:
Heat a few liters of water in a saucepan to a boil. Add a teaspoon of salt to the water. Add the chard leaves to the boiling water. Cook until just tender, 2-4 minutes. Remove from the pot and rinse in cold water to stop cooking. Squeeze out excess water. Then finely chop and set aside.
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Sweat the shallots and mushrooms:
Melt butter in a small skillet over medium heat. Add the chopped shallots and mushrooms. Cook until shallots are translucent and mushrooms are soft, 5 to 6 minutes. Stir in oregano.
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Add salt, pepper, eggs, partially pour into muffin cups:
Preheat the oven to 160°C. Stir salt and pepper into the beaten eggs. Pour eggs into a rimmed measuring cup or spout for easy filling of mini muffin pans. Fill the wells 1/4 full.
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Fill indentations with fillings, spread remaining egg mixture on top:
Divide the mushroom and shallot mixture, chard, and feta evenly into the wells of the muffin tin. Then sprinkle with the remaining egg mixture.
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Bake at 325°F:
(160°C) for 20 minutes. Finally, if you want, brown them under the kettle for a minute or two, until lightly browned.
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Leave to cool slightly in the pan. Then remove the mini frittatas from the pan:
with a wooden skewer. Serve warm or at room temperature.
