Semi Dried Tomato And Feta Frittatas Recipes

MINI TOMATO AND FETA FRITTATAS

Steps:

• Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
• Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
• Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
• Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
• Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.

SEMI-DRIED TOMATO AND FETA FRITTATAS

Steps:

• Preheat oven to 180 degree C (160 degree C for fan-forced).
• Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
• Combine all ingredients, except feta, in a large bowl and mix well.
• Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
• Divide the mixture among the 8 muffin cups.
• Top each with some crumbled feta.
• Bake for about 25 minutes or until just set in the centre.
• Serve warm or at room temperature.