Mini Ricotta And Basil Frittatas

Makes 12

1 1/2 tablespoons dried breadcrumbs
500g fresh ricotta
125g creamy feta
2 eggs
1 cup basil leaves, chopped

Preheat oven to 180c. Lightly oil (1/3 cup capacity) muffin pan. Spread breadcrumbs evenly over base of each hole. Place ricotta and feta in a bowl and beat with an electric mixer until smooth and creamy. Add eggs and beat briefly to combine. Add basil, season to taste and mix well to combine.

Pour mixture evenly into prepared muffin pan and cook in the oven for 30 minutes, until firm and lightly golden in color. Cool in pan for 5 minutes, then use a knife to transfer onto a wire rack. Serve at room temperature.

*photo of this dish is available on my food blog posting from 15 August 2007


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