Make little frittatas in a mini muffin tin!
These feature feta cheese, mushrooms, onions, and Swiss chard.
These mini frittatas are perfect for the in-between days!
Simply Recipes / Elise Bauer
More Eggy Breakfast Recipes
Mini Muffin Frittatas
Mini-muffin tins come in different sizes.
Adjust the amount of eggs needed in this recipe accordingly.
Heat a couple quarts of water to boiling in a pot.
Elise Bauer
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.
Melt butter in a small saute 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.
Preheat oven to 325F (160C).
Stir salt and pepper into the beaten eggs.
Fill the wells a quarter of the way.
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.
Loosen the mini frittatas from the pan using a wooden skewer.
Serve warm or at room temperature.
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