Publication-approved historical recipe

Feta and sundried tomato frittata recipe

Name: Feta and sundried tomato frittata recipe
Ingredients: 100 g feta cheese, crumbled; 6 sundried tomatoes, chopped; Chopped basil, plus extra leaves to garnish; 8 baby tomatoes, chopped; 6 eggs; 150 ml double cream

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

100 g feta cheese, crumbled
6 sundried tomatoes, chopped
Chopped basil, plus extra leaves to garnish
8 baby tomatoes, chopped
6 eggs
150 ml double cream

Method

Heat the oven to 160°C (gas 2½) and grease a six-hole muffin tin.
Share the crumbled feta, sundried tomatoes, chopped basil and baby tomatoes between the six holes.
Whisk the eggs with the double cream and pour the mixture over the fillings.
Bake for about 25 minutes, until the centres are set. Rest the frittatas in the tin for 5 minutes, then remove them carefully and finish with basil leaves. Serve warm.