Mini Cheddar & Sun Dried Tomato Frittatas


  • 6 eggs
  • Handful of coriander, finely chopped
  • 50g sun dried tomatoes, roughly chopped
  • 50g Wyke Farms 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.
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