- Tomato & Feta Frittatas.jpg (31.82 KiB) Viewed 616 times
Takes: 40 minutes
Makes: 6
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 2 tbsp polenta
- 8 eggs, lightly beaten
- 120ml double cream
- 40g Parmesan, finely grated
- 2 spring onions, chopped
- 100g sun-dried tomatoes, drained and chopped
- 50g baby spinach, chopped
- Salt and freshly ground black pepper
- 50g feta, crumbled
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Brush 6 x 175ml ramekin dishes or tart tins with half the oil. Sprinkle the inside of the dishes with polenta to coat the base and sides, shaking out the excess.
2. Combine the eggs, cream, Parmesan, spring onions, sun-dried tomato and spinach in a large jug. Season with salt and pepper. Divide the mixture evenly between the dishes or tins. Top with the feta and drizzle over the remaining oil.
3. Bake the frittatas for 20 - 25 minutes or until the centres of the frittatas are just set. Gently remove the frittatas from the dishes and serve warm, topped with roasted cherry tomatoes, if liked.
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