Artichoke and Olive Mini Frittatas 

Total time: 35 minutes
    Mini Frittatas are very versatile:  They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party.  They are great for picnics and any event that needs food prepared in advance.  They're good the day you make them and the day after.  And they're delicious!

 Ingredients:

• 1 small jar marinated artichoke hearts, (6oz, 180gr)
• 3 eggs
• 18 black, Greek olives, about 1/2 cup (12 if using the larger Kalamata)
• 1/2 cup (2oz, 60gr) shredded cheese - your choice, I use Gruyère
• 1 tsp dried oregano
• 1 tsp paprika
• olive oil, butter or cooking spray
• Olives or artichokes for garnish

 Instructions:

• Open and drain artichoke hearts.  Cut into quarters. 
• Pit the olives if needed and cut in half. 
• Butter, oil or spray a non-stick muffin (tartlet) pan - one that holds 6.  I know it sounds redundant to butter a non-stick pan but these will stick if you don't.  (Not necessary if your pan is silicone.) 
• Crack the eggs into a large bowl, add oregano, paprika and whisk well. 
• Place the olives, artichokes and cheese in each cup, dividing evenly.
• Add the eggs evenly to each cup, ladling over the top.
• Bake at 400F (200C) for 12 - 15 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 with a garnish of olives or artichokes, warm or at room temperature.

To pit olives: Place them on a board, lay the blade of a heavy knife flat on top and smack the knife, smashing the olive.  This cracks them and the pits can easily be picked out.  You could also use a meat pounder.