Semi-Dried Tomato And Feta Frittatas - cooking recipe

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

Preparation

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.