Canapes/hors d'oeuvres

Sun-Dried Tomato, Feta and Spinach Frittata (makes 16 mini ones)

These are good for a picnic as they are small and handheld, don’t make crumbs or break easily. Took them to the beach the other day. They appeal to young children too. The sun-dried tomatoes make them really taste so ordinary tomatoes aren’t a good substitute. The spinach is cooked before adding to the mixture. The mini-muffin baking tray needs to be really well oiled and preferably non-stick.

Pre-heat oven to 350 degrees F. You will need a mini muffin baking tray.

6 large eggs
1 large clove of garlic – grated
2 oz. sun-dried tomatoes – chopped
2 oz feta cheese – chopped into small pieces
5 oz. baby spinach – cooked, squeezed dry and chopped

Place eggs in a large bowl and whisk. Add the rest of the ingredients and stir well. Ladle into muffin tray. Cook in oven for 20 minutes until firm.


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