MINI FRITTATA TARTS

MINI FRITTATA TARTS image

Yield 7 dozen?

Number Of Ingredients 12

Nonstick vegetable oil spray
1 12 oz. bunch Swiss chard (stems and ribs removed, opt.)
1 T olive oil
1 C onion, 1/4" dice
8 oz. mild Italian sausages(or brats), casings removed
10 large eggs
1/4 C heavy whipping cream
1/2 t salt
1/2 t freshly ground black pepper
1 C crumbled feta cheese (about 4 1/2 ounces)*
1 1/2 med. potato, 1/4" dice
Fresh Italian parsley leaves

Steps:

Preheat oven to 350°F. Spray mini muffin tins with nonstick spray. Bring salted water to boil in large non-stick skillet. Add Swiss chard and blanch. Plunge in ice water. Drain and pat dry. Finely chop chard and set aside. Heat oil in same pan over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with spatula into small pieces. Add potatos, stir, cover and cook on low til firm but tender, about 10 min. Remove from heat and cool. Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then cheese; stir to blend. Using small ladle spoon mixture into mini muffin tins. Bake for 10-15 min.? DO AHEAD: Can be made 1 day ahead. Place frittata cups on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes. Transfer frittata cups to platter. Garnish each piece with parsley; serve warm or at room temperature.