Semi-dried Tomato and Feta Frittatas

READY IN: 35mins
Recipe by dale7793

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.

Top Review by 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.

Ingredients Nutrition


  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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