Mini Muffin Frittatas
"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...."
INGREDIENTS
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2 large chard leaves, center ribs removed
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1 teaspoon salt for the blanching water
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1 Tbsp butter
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4-6 shiitake mushrooms (1.5 ounces total), minced
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1/4 cup minced shallots
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1 Tbsp chopped fresh oregano or 1 teaspoon of dried crumbled oregano
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2-3 Tbsp crumbled feta cheese
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8 large eggs, beaten
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1/4 teaspoon salt (more or less to taste)
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1/8 teaspoon ground pepper
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Two 12-well mini-muffin tins, greased with a little butter or olive oil
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