These easy Swiss Chard Egg Muffins are delicious and nutritious! They make handy little snacks for breakfast on the go. They are also the perfect size either for a lunch box, or for an easy to eat, protein rich small meal if treatment has left you without appetite. The muffins use a simple frittata type batter that it is divvied out between the cups of a muffin tin instead of being cooked in a frying pan. Yum!
- Preheat the oven to 375F. Spray a 6 cup muffin tin with Pam or line with paper muffin cups for easy clean-up. Set aside
- Put the washed chard leaves with the water clinging to the leaves in a pot with a tight fitting lid. Wilt the chard over high heat for 5 minutes. Drain and run the chard under cold water to stop the cooking. Squeeze out the water and coarsely chop (see Ann’s Tips). Set aside.
- In a small bowl, lightly beat the eggs, 2 tablespoons of cold water, salt, and pepper. Set aside
- Over medium-high heat, heat 1 tablespoon of oil in a sauté or a seasoned non-stick frying pan. Add the shallots and sauté until they start to turn golden and caramelize, about 2-3 minutes.
- Add the chopped chard, a pinch of salt and sauté for 2 to 3 minutes. Add the chopped parsley. Stir in and cook for a few more seconds. Pour the chard into the egg mixture. Stir to mix.
- Spoon the egg mixture evenly into the muffin cups until it is used up. The cups should be about 3/4 full. Sprinkle with crumbled feta to taste. Bake for 15 minutes or until the muffins are well risen and golden on top and a toothpick comes out clean. Place tin on a wire rack. Cool muffins 10 minutes in the tin. Turn out. Eat warm or cold.
- 1 bunch of Swiss or ruby chard, leaves only, washed
- 4 large eggs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 large shallots minced
- 3 tablespoons coarsely chopped Italian parsley
- 2 tablespoons crumbled feta cheese (optional)
Ann's Tips and Tricks
It’s best to chop the chard and parsley a little more finely than you would for a frittata so that the mixture fits nicely into the muffin cups. This recipe makes 6.
These muffins will keep in the fridge for up to 2 days, so can be made ahead of time.