Mini Muffin Frittatas

Ingredients

• 2 large swiss chard 
• 1 teaspoon water for the blanching water
• 1 Tbsp butter 
• 4  mushroom caps minced (1.5 ounces total)
• 0.3 cup shallots minced
• 1 Tbsp oregano dried fresh crumbled chopped
• 2 Tbsp feta cheese crumbled
• 8 large eggs beaten
• 0.3 teaspoon salt to taste (more or less )
• 0.1 teaspoon pepper 
• 4 servings m&m candies with a little butter or olive oil

Equipment

• frying pan
• oven
• pot
• skewers
• measuring cup
• muffin tray

Directions

1. Heat a couple quarts of water to boiling in a pot.
2. Add a teaspoon of salt to the water.
3. Add the chard leaves to the boiling water. Boil until just tender, 2-4 minutes.
4. Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.
5. Sauté shallots and mushrooms: Melt butter in a small sauté pan on medium heat.
6. 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.
7. Add salt, pepper, to eggs, pour partially into muffin wells: Preheat oven to 325°F (160°C). Stir salt and pepper into the beaten eggs.
8. Pour eggs into a measuring cup with a pouring edge or spout to make it easier to fill the wells of mini-muffin tins. Fill the wells a quarter of the way.
9. Fill wells with fillings, top with remaining egg mixture: Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture.
10. Bake at 325°F (160°C) for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.
11. Let cool slightly in pan. Then loosen the mini frittatas from the pan using a wooden skewer.
12. Serve warm or at room temperature.