Mini-muffin tins come in different sizes. To make sure you have the right amount of egg batter for your muffin tins, fill a measuring cup with water, note the amount, and then pour out the water, filling the muffin tin wells almost to the top.
Whatever amount of water you use to fill the wells is about how much egg mixture you will need for your muffin tins. Adjust the amount of eggs needed in this recipe accordingly.
- 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
- Two 12-well mini-muffin tins, greased with a little butter or olive oil
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.