Semi-dried Tomato And Feta Frittatas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.