During the holidays, it's easy to overdo it with the rich foods, the candies, the cookies, everything. I don't know about you but my survival strategy includes making relatively light, healthy meals for the days between the feasts.
These mini frittatas are perfect for the in-between days! You can make a batch, chill them, and then just reheat in the microwave a few at a time when you want a light breakfast or lunch.
They're also perfect for a brunch buffet, as you can make them ahead of time and reheat to serve.
Mini Muffin Frittatas
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 tablespoon butter
4 to 6 shiitake mushrooms (1.5 ounces total), minced
1/4 cup minced shallots
1 teaspoon chopped fresh oregano, or 1 teaspoon of dried crumbled oregano
3 tablespoons crumbled feta cheese
8 large eggs, beaten
1/4 teaspoon kosher salt, more or less to taste
1/8 teaspoon freshly ground pepper
Preheat oven to 325°F (160°C).
Grease two 12-well mini-muffin tins with a little butter or olive oil.
Blanch and chop the chard:
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 to 4 minutes. Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.
Sauté shallots and mushrooms:
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.
Add the salt and pepper to eggs, pour partially into muffin wells:
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 of mini-muffin tins. Fill the wells a quarter of the way.
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.
Bake for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.
Let cool slightly in pan.
Loosen the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|