Semi-dried Tomato and Feta Frittatas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe makes 8 individual frittatas so is perfect for entertaining. I would also like to try this using a mini muffin tray for little fingerfood bites! This recipe can also be made a day ahead and reheated, too easy! Semi-dried tomatoes are available at most delis. Ingredients:
8 eggs, beaten |
1/2 cup thickened cream |
1/2 cup grated parmesan cheese |
2 green onions, chopped (shallots, spring onions) |
100 g sun-dried tomatoes, roughly chopped |
60 g baby spinach leaves, chopped or 60 g frozen spinach, thawed and drained |
salt & freshly ground black pepper |
60 g feta cheese, crumbled |
Directions:
1. Preheat oven to 180 degree C (160 degree C for fan-forced).
2. Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
3. Combine all ingredients, except feta, in a large bowl and mix well.
4. Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
5. Divide the mixture among the 8 muffin cups.
6. Top each with some crumbled feta.
7. Bake for about 25 minutes or until just set in the centre.
8. Serve warm or at room temperature.
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