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 Recipe
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.
Ingredients
- 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
Read More: Mini Muffin Frittatas
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