Semi-dried Tomato and Feta Frittatas

Total Time
35mins
Prep 10 mins
Cook 25 mins

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 Nutrition

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

(1)
Most Helpful

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.

Latchy November 12, 2003

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