1 Preheat oven to 350. 2 Liberally spray mini muffin tray with cooking spray. 3 Heat sauté pan on medium heat.  Add 2 tablespoons of oil. Sauté shallots for one minute until slightly translucent. Add chard and sauté for two minutes, just to soften it a bit. Set aside to cool. 4 Meanwhile beat eight eggs together.  Whisk milk into egg mixture. Combine the Swiss chard mixture and pepper jack cheese with the eggs. 5 Pour the frittata mix into the mini muffin cups, reaching the rim of the cups. Bake for 8-10 minutes until center is set.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now