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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan. | 2. Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes. | 3. Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined. | 4. Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool. | 5. Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	-	-	-	-
egg	7			500.5	2.52	43.96	33.285
cream	1/3	cup	sour used	264.0	5.32	2.904	27.744
sun tomato	60		sun-dried drained chopped	-	-	-	-
feta cheese	100		crumbled	39600.0	613.5	2131.5	3192.0
cream	1/4	cup	sour used	264.0	5.32	2.904	27.744
cherry tomato	6	quartered		-	-	-	-
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.