Rachel Khoo: Mini tomato and feta frittatas

Mini frittatas are one of those nifty snacks to have up your sleeve. The best thing about this dish is that all you need to hand are some eggs, seasoning and any old leftover vegetables lurking in the fridge. So think of my tomato and feta version as merely a suggestion. You can halve the quantity and make enough for a midweek packed lunch, or do the full batch to take along to a summer picnic.

Mini tomato and feta frittatas

Makes approx 18 cupcake-size frittatas

18 cherry tomatoes (I like a mix

of yellow and red)

1 tbsp olive oil

10 eggs

½ tsp sea salt

½ tsp ground black pepper

1 tsp dried mint

1 medium courgette

16 sundried tomatoes

100g feta cheese

Small handful of salad leaves or sage leaves

Preheat the oven to 180C. Cut the tomatoes in half and place on a baking tray. Drizzle with the oil and scatter with salt. Bake in the oven for 20 minutes or until soft and sweet. Then turn up the oven temperature to 200C.

In the meantime, grease a cupcake tray with soft butter. In a large bowl, beat the eggs with the salt and pepper and the dried mint. Slice the courgette into very thin rounds (I use a mandolin). Roughly chop the sundried tomatoes and add to the eggs. Divide the egg mixture between the cupcake holes (do this in batches depending on how many holes your tray has). Top with the courgette rounds, followed by the feta and the cooked cherry tomato halves. Add a few salad or sage leaves to the top. Bake in the oven for 15 minutes then remove and leave to cool on a wire rack.