Greek Olive and Feta Mini Frittatas
Total time: 25 minutes
These are delicious warm or cold, right from the fridge. If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.
Ingredients:
- 3 eggs
- 1.5oz (45gr) feta, cubed or crumbled
- 18 Greek dry-cured black olives
- 1 tbs snipped fresh oregano
- 1 tbs snipped chives
- 1 tsp olive oil or cooking spray if needed
- more olives for garnish
Instructions:
- Oil or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any oil).
- Cut or crumble feta, divide evenly and place in muffin cups.
- Cut olives in half and place on feta.
- Snip herbs and divide between cups.
- Crack the eggs into a large bowl and whisk well.
- Using a ladle or spoon divide eggs evenly between the muffin cups.
- Bake at 400F (200C) for 14 - 17 minutes or until set.
- Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve, garnished with a few more olives, warm or at room temperature.