Greek Olive and Feta Mini Frittatas

Total time: 25 minutes
    These are delicious warm or cold, right from the fridge.  If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.

 Ingredients:

• 3 eggs
• 1.5oz (45gr) feta, cubed or crumbled
• 18 Greek dry-cured black olives
• 1 tbs snipped fresh oregano
• 1 tbs snipped chives
• 1 tsp olive oil or cooking spray if needed
• more olives for garnish

 Instructions:

• Oil or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any oil). 
• Cut or crumble feta, divide evenly and place in muffin cups.
• Cut olives in half and place on feta.
• Snip herbs and divide between cups.
• Crack the eggs into a large bowl and whisk well. 
• Using a ladle or spoon divide eggs evenly between the muffin cups.
• Bake at 400F (200C) for 14 - 17 minutes or until set. 
• Frittatas will puff up considerably and then fall when removed from oven.  Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.  Serve, garnished with a few more olives, warm or at room temperature.