Piquanté pepper, feta and basil frittatas

Name: Piquanté pepper, feta and basil frittatas
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 150.00 g feta cheese crumbled; 100.00 g piquanté peppers cut into thin strips; 1.00 fresh basil handful, sliced; 10.00 eggs; 125.00 ml cream; 0.00 salt and freshly ground black pepper to taste; 0.00 fresh basil to garnish

8 servings

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Eggs

By Food24 November 03 2009

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Piquanté pepper, feta and basil frittatas

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Ingredients (7)

150.00 g	feta cheese — crumbled
100.00 g	piquanté peppers — cut into thin strips
1.00	fresh basil — handful, sliced
10.00	eggs
125.00 ml	cream
0.00	salt and freshly ground black pepper — to taste
0.00	fresh basil — to garnish

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Method:

Preheat the oven to 180 °C and grease six big muffin tins or small quiche tins with non-stick spray.
Mix the feta, piquant&ecute peppers and basil and divide among the six tins.
Beat the eggs, cream, salt and pepper together and fill the muffin tins with the egg mixture to 1 cm from the top.
Bake for 15 to 20 minutes or until the mixture has set and is lightly browned.
Allow to cool in the tins before turning out. Garnish with fresh basil.