Semi-dried Tomato and Feta Frittatas

dale!'s Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 8 eggs , beaten
• ½ cup thickened cream
• ½ 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.

Reviews

[Latchy]

This is a great frittata, the flavour is wonderful. I did't use any salt in the recipe and I used fresh baby spinach leaves. Mine cooked in 20 minutes. I actually served this for a brunch with a tossed salad on the side, with steamed asparagus.