INGREDIENTS: - 1 tablespoon olive oil - 1 brown onion, finely chopped - 2 garlic cloves, crushed - 7 eggs - 1/3 cup light sour cream - 60g semi-dried tomatoes, drained, finely chopped - 100g feta cheese, crumbled - 1/4 cup light sour cream, 6 quartered cherry tomatoes and finely chopped chives, to serve INSTRUCTIONS: Preheat oven to 180'c. Grease two 12-hole, 30ml capacity non-stick mini muffin pans. Heat oil in a small frying pan over medium high heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Set aside to cool for 15 minutes. Whisk eggs and sour cream in a large bowl until well combined. Add onion mixture, semi dried tomatoes and feta. Season with salt and pepper. Stir with a fork until well combined. Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden. Cool in pans for 5 minutes. Turn onto a wire rack to cool. Top each frittata with 1/2 teaspoon sour cream, 1 cherry tomato quarter and chives. Sprinkle with pepper. Arrange on a lily plastic platter. Serve. (Source: Australia's Super Food Ideas December 2006 / January 2007)
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