Mini Tomato And Feta Frittatas Recipe

Name: Mini Tomato And Feta Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 7 eggs (I found 6 was plenty); 1/3 cup sour cream (I used ricotta instead); 60 g sun-dried tomatoes, drained and finely chopped; 100 g feta cheese, crumbled; 1/4 cup sour cream (I used 1/4 cp ricotta mixed with 1/2 tsp Dijon mustard); 6 quartered cherry tomatoes, for topping; 1 tablespoon chopped chives, for topping

Servings: persons

1
Preheat oven to 180u00b0C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
2
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.
3
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.
4
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.
5
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.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 7 eggs (I found 6 was plenty), and more.

Yes, Mini Tomato And Feta Frittatas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Tomato And Feta Frittatas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions