Tasty Little Muffin Frittatas Recipe

During the holidays, it's simple to overdo it with the abundant foods, the sweets, the cookies, everything. I do not know about you however my survival strategy consists of making reasonably light, healthy meals for the days between the feasts.

These mini frittatas are ideal for the between days. You can make a batch, chill them, then simply reheat in the microwave a couple of 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.

Little Muffin Frittatas Recipe

Mini-muffin tins can be found in different sizes. To make sure you have the correct amount of egg batter for your muffin tins, fill a measuring cup with water, keep in mind the quantity, then pour out the water, filling the muffin tin wells almost to the top.

Whatever quantity 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 required in this dish accordingly.

Ingredients

• 2 large chard leaves, center ribs got rid of
• 1 teaspoon salt for the blanching water
• 1 Tbsp butter
• 4-6 shiitake mushrooms (1.5 ounces overall), minced
• 1/4 cup minced shallots
• 1 Tbsp sliced fresh oregano or 1 teaspoon of dried fallen apart oregano
• 2-3 Tbsp crumbled feta cheese
• 8 large eggs, beaten
• 1/4 teaspoon salt (basically to taste).
• 1/8 teaspoon ground pepper.
• 2 12-well mini-muffin tins, greased with a little butter or olive oil.

Method

Heat a couple quarts of water to boiling in a pot. Include a teaspoon of salt to the water. Include the chard delegates the boiling water. Boil up until just tender, 2-4 minutes. Eliminate from pot and wash in cold water to stop the cooking. Squeeze out excess water. Then slice carefully and reserved.

Melt butter in a little sauté pan on medium heat. Include the minced shallots and mushrooms. Cook for 5 to 6 minutes up until the shallots are translucent and the mushrooms are soft. Stir in the oregano.

Preheat oven to 325 ° F( 160 ° C ). Stir salt and pepper into the beaten eggs. Put eggs into a measuring cup with a putting edge or spout making it simpler to fill the wells. Fill the wells a quarter of the method.

Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mix.

Bake at 325 ° F (160 ° C) for 20 minutes. If you desire, finish by browning under the boiler for a minute or 2, until gently browned.

Let cool somewhat in pan. Then loosen up the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature level.

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