Semi-Dried Tomato And Feta Frittatas

• 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

1. Preheat oven to 180 degree C (160 degree C for fan-forced).
2. Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
3. Combine all ingredients, except feta, in a large bowl and mix well.
4. Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
5. Divide the mixture among the 8 muffin cups.
6. Top each with some crumbled feta.
7. Bake for about 25 minutes or until just set in the centre.
8. Serve warm or at room temperature.

eggs, thickened cream, parmesan cheese, green onions, tomatoes, baby spinach leaves, salt, feta cheese

Taken from www.food.com/recipe/semi-dried-tomato-and-feta-frittatas-70076 (may not work)