Mini Muffin Frittatas

Ingredients

• 2 large chard leaves, center ribs removed
• 1 teaspoon salt for the blanching water
• 1 Tbsp butter
• 4-6 shiitake mushrooms, 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
• 1/8 teaspoon ground pepper
• Two 12-well mini-muffin tins, greased with a little butter or olive oil

Directions

1. In a pot, bring a couple quarts of water to a boil, then season it with a teaspoon of salt. Slip in the chard leaves and cook them only until tender, 2-4 minutes. Lift the leaves out and rinse them under cold water so they stop cooking. Press out the extra water, finely chop the greens, and set them aside.
2. Set a small sauté pan over medium heat and melt the butter. Tip in the minced shallots and mushrooms, then cook, stirring, for 5 to 6 minutes, until the shallots look translucent and the mushrooms have softened. Mix in the oregano.
3. Heat the oven to 325 degrees F (160 degrees C). Season the beaten eggs with the salt and pepper. Transfer the eggs to a measuring cup with a spout or pour-friendly rim, so filling the mini-muffin tins is less fussy. Pour enough egg into the wells to come a quarter of the way up.
4. Divide the mushroom-shallot mixture, chard, and feta evenly among the muffin tin wells. Pour the rest of the egg mixture over the fillings.
5. Bake at 325 degrees F (160 degrees C) for 20 minutes. If you want a little color, finish them under the broiler for a minute or two, just until lightly browned.
6. Leave them in the pan until they have cooled slightly, then use a wooden skewer to loosen the mini frittatas.
7. Serve warm, or let them come to room temperature.