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Mini Muffin Frittatas
Mini Muffin Frittatas
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious bite-sized frittatas with eggs, feta, mushrooms, onions, and chard baked in mini muffin tins.
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
Instructions:
  • Preheat your oven to 325°F (160°C) and generously grease two 12-well mini-muffin tins with butter or olive oil.
  • Prepare the chard: Bring a pot of water to a boil with a teaspoon of salt. Add the chard leaves and cook for 2 to 4 minutes until tender. Immediately cool in cold water, drain, and finely chop for later use.
  • Heat butter in a small sauté pan over medium heat. Sauté minced shallots and mushrooms until shallots are translucent and mushrooms are soft, about 5 to 6 minutes. Stir in oregano.
  • Season the beaten eggs with salt and pepper, then carefully pour the mixture into mini-muffin wells until they are one-quarter full. To make this process simpler, use a measuring cup with a spout for precision. Preheat the oven to 325°F (160°C).
  • Spread the mushroom shallot mixture, chard, and feta evenly among the muffin tin wells, then pour the remaining egg mixture on top.
  • For extra crispiness, broil for 1-2 minutes after baking for 20 minutes until lightly browned.
  • Allow the mini frittatas to cool for a bit in the pan, then gently release them using a wooden skewer. Enjoy them warm or let them come to room temperature before serving.

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