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Mini Cheddar & Sun Dried Tomato Frittatas

These mini omelette bites are super easy to make and are the ideal substantial canapés to serve at a festive drinks party. The cheese and sweet sun dried tomatoes pair perfectly with a hint of freshness from the coriander – basil also works perfectly too.

This recipe uses:

Thatchers Gold

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  • Ingredients
  • Method
  • 6 eggs
  • Handful of coriander, finely chopped
  • 50g sun dried tomatoes, roughly chopped
  • 50g Wykes Extra Mature Cheddar, finely grated
  • Sea salt & cracked black pepper
  1. Preheat the oven to 180C/gas 4.
  2. Crack the eggs into a large jug before adding the coriander, sun dried tomatoes and cheddar.
  3. Sprinkle in the salt and pepper and gently whisk all the ingredients together.
  4. Lightly grease a 12 hole muffin tin before pouring in the egg mixture equally between each hole.
  5. Place in the oven and bake for 10 minutes, until golden brown and risen.
  6. Take out the oven and allow to cool for couple of minutes before serving. Alternatively, cool and serve at room temperature.
  7. Serve alongside an ice cold glass of Thatchers Gold.
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