Thursday, April 5, 2012
Recipe: Sundried Tomato and Basil Frittatas
This is another canape recipe that I will be making for my friends birthday party next week, and it's a very quick and simple variety to make. I was surprised how much a lot of these "frittatas" rose, almost like souffles, but they settle down once you get them out of the muffin tin and onto a plate or tray. This recipe can also be a fantastic filling for a full-sized quiche.
Sundried tomato frittatas (makes about 36)
12 medium eggs
60g finely chopped sundried tomatoes
1 tsp dried basil
Black pepper and a little salt
Butter (for greasing)
1. Preheat the oven to 200C. In a mixing bowl whisk the eggs well. Add all other ingredients to the beaten egg.
2. Butter/ grease all the individual holes in two mini-muffin tins. Spoon the egg mixture 2/3rds into each hole (do not pour, as this will mean the later fritatas will have more sundried tomato than egg mixture, as the sundried tomato sinks to the bottom of the mix).
3. Bake in the oven for about 14 minutes, or until fully cooked. Plate and consume either hot or cold.