January 11, 2014

Mini Frittatas with Feta, Swiss Chard, Mushrooms and Shallots

This is what happens when you fancify eggs for brunch with friends. I have yet to perfect a giant frittata, but making little ones in muffin tins turn out just fine. It was also easy to pull out servings for a few of us and save the rest for fast meals later that week.

Also, what are eggs without bacon?
Why cook spinach when you can get your hands on something as pretty as red-veined Swiss Chard? Like spinach, it also goes from a giant pile of leaves to a small ball of wilted green, and has a similar taste. Cooking is really quite fascinating.

Making these also reminded me I need to purchase silicone cupcake tins. Cleaning eggs out of metal ones is treacherous.

Mini Frittatas with Feta, Swiss Chard, Mushrooms and Shallots
Adapted from Simply Recipes

Olive oil
1/2 bunch Swiss Chard, with vein removed, sliced in strips
1 shallot, minced
1 package mushrooms, sliced (or chopped if you like)
8 eggs
Feta cheese, crumbled
Preheat oven to 350 degrees.

Saute vegetables in olive oil until chard is is wilted and mushrooms are tender.

Grease a muffin tin, and place an even amount of the vegetable mixture in each crevice. Sprinkle desired amount of feta on top of veggies.

Whisk the eggs together and add salt and pepper. Pour (carefully- I made a mess at first) eggs on top of veggie+feta cup.

Bake frittatas until tops are set and edges are slightly browned, about 20 minutes.

1 comment:

  1. Yum! Sounds like my favorite Maple Macaroni lakeside breakfast.


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