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.
- 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
- Equipment needed:
- Two 12-well mini-muffin tins, greased 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, 2-4 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 salt, 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 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.
Let cool slightly in pan. Then loosen the mini frittatas from the pan
using a wooden skewer. Serve warm or at room temperature.