Mushroom Mini Frittatas
Total time: 35 minutes
You can use wild, cremini, or regular button mushrooms for the mini frittatas. They are good when made ahead and served at room temperature for a picnic, but tonight they'll be served warm with a roasted tomato to garnish.
Ingredients:
- 2oz (60gr) mushrooms
- 2 shallots
- 1 clove garlic
- 3 eggs
- 2oz (60gr) Gruyère cheese or other, shredded cheese
- 1 tsp
dried thyme
- 1 tbs olive oil
- butter or cooking spray
- 1 tomato
- 1 tsp olive oil
- Olives for garnish optional - if you have them
Instructions:
- Cut tomato in half.
- Place in a small baking dish, drizzle with oil and bake for 20 minutes.
- Clean mushrooms, discard stems and chop caps.
- Mince shallots and garlic.
- In medium nonstick skillet sauté mushrooms, shallots and garlic in oil over medium-high heat until golden, 7 - 10 minutes. Remove from heat.
- Butter or spray a nonstick muffin (tartlet) pan - one that holds 6. If you're using silicone you don't need to.
- Divide mushrooms evenly between the cups.
- Slice the cheese then cut into smaller pieces. Divide evenly and place on top of mushrooms.
- Crack the eggs into a large bowl, add thyme and whisk well.
- Using a ladle or spoon divide mixture evenly between 6 muffin cups, spooning over mushrooms.
- Bake at 400F (200C) for 12 - 15 minutes or until golden and 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 with a tomato half and a garnish of olives, warm or at room temperature.