Mini Muffin Frittatas

Name: Mini Muffin Frittatas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: Global
Ingredients: 2 larges chard leaves, center ribs removed; 1 teaspoon salt for the blanching water; 1 Tbsp butter; 4 shiitake mushrooms (1.5 ounces total), minced; 59 milliliters minced shallots; 1 Tbsp chopped fresh oregano or 1 teaspoon of dried crumbled oregano; 2 Tbsps crumbled feta cheese; 8 larges eggs, beaten; 0 teaspoons salt (more or less to taste); 0 teaspoons ground pepper; 4 servings 2 12-well mini-muffin tins, greased with a little butter or olive oil

Mini Muffin Frittatas might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free recipe serves 24. One serving contains 62 calories, 3g of protein, and 4g of fat. From preparation to the plate, this recipe takes around 50 minutes. This recipe from Simply Recipes requires chard leaves, salt, shallots, and salt.

Instructions

Heat a couple quarts of water to boiling in a pot.

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Water

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Pot

Add a teaspoon of salt to the water.

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Water

Salt

Add the chard leaves to the boiling water. Boil until just tender, 2-4 minutes.

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Swiss Chard

Water

Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.

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Water

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Pot

Sauté shallots and mushrooms: Melt butter in a small sauté pan on medium heat.

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Mushrooms

Shallot

Butter

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Frying Pan

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.

Ingredients you will need

Mushrooms

Shallot

Oregano

Add salt, pepper, to eggs, pour partially into muffin wells: Preheat oven to 325°F (160°C). Stir salt and pepper into the beaten eggs.

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Salt And Pepper

Pepper

Egg

Salt

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Oven

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.

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Egg

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Measuring Cup

Muffin Tray

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.

Ingredients you will need

Mushrooms

Shallot

Swiss Chard

Feta Cheese

Egg

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Muffin Tray

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.

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Oven

Let cool slightly in pan. Then loosen the mini frittatas from the pan using a wooden skewer.

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Skewers

Frying Pan

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

2larges

chard leaves, center ribs removed 1teaspoon

salt for the blanching water 1Tbsp

butter 4

shiitake mushrooms (1.5 ounces total), minced 59milliliters

minced shallots 1Tbsp

chopped fresh oregano or 1 teaspoon of dried crumbled oregano 2Tbsps

crumbled feta cheese 8larges

eggs, beaten 0teaspoons

salt (more or less to taste)0teaspoons

ground pepper 4servings

2 12-well mini-muffin tins, greased with a little butter or olive oil

Recommended wine: Sparkling Wine

Frittata works really well with Sparkling Wine. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Ferrari Perle with a 4.8 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.