Semi Dried Tomato And Feta Frittatas Recipes

SEMI-DRIED TOMATO AND FETA FRITTATAS

Semi-dried Tomato and Feta Frittatas image

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.

Provided by dale7793

Categories Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

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

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.

FETA FRITTATA

Feta Frittata image

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 green onion, thinly sliced
1 small garlic clove, minced
2 large eggs
1/2 cup egg substitute
4 tablespoons crumbled feta cheese, divided
1/3 cup chopped plum tomato
4 thin slices peeled avocado
2 tablespoons reduced-fat sour cream

Steps:

Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

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