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.