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
- 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.