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 or, for a first course, served warm with a roasted tomato to garnish.

 Ingredients:

• 2 1/2oz (75gr) mushrooms  wild or an interesting cultivated variety, 75gr, 2.6oz
• 2 shallots, 75gr, 2.6oz
• 1 clove garlic, 3gr, .1oz
• 3 eggs, 195gr, 6.9oz
• 1/2 cup Gruyère cheese or other cheese 60gr, 2oz
• 1 tsp dried thyme   substitute 1 tbs fresh
• 2 tsp olive oil, 9gr, .3oz
• butter or cooking spray
• 1 tomato, 200gr, 7oz
• 1 tsp olive oil, 4.5gr, .15oz
• 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.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   753 / 376.5 Total Carbohydrates:   26 / 13           Dietary Fiber:   3 / 1.5 Total Fat:   53 / 26.5          Saturated Fat:   21 / 10.5 Cholesterol:   889 / 444.5 Protein:   44 / 22 Calcium:   588 / 294 Sodium:    668 / 334

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/