Putting this colorful dish together takes less than 10 minutes.  It has simple ingredients, but has great taste and color!

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Mini Tomato and Feta Frittata Starters

Course Appetizer

Cuisine Italian

Servings 6

Calories 237kcal

Equipment

• Muffin tin

Ingredients

• 3 ½ ounce feta cheese crumbled
• 1/4 cup finely grated parmesan cheese
• 1/3 cup coarsely chopped fresh basil
• 2 Tbsp snipped fresh chives
• 6 eggs
• 2/3 cup heavy cream
• 9 cherry tomatoes sliced lengthwise in half
• 5 ounces butter lettuce

Instructions

• Preheat oven to 350°.         
• Grease a large six hole (3/4 cup) muffin pan and line bases with parchment paper.
• Place cheeses, basil and chives in muffin cup.
• Whisk eggs and cream in a medium bowl; pour into muffin cups.
• Top each frittata with three tomato halves.
• Bake about 25 minutes or until set.  Let stand in pan 5 minutes.
• Place lettuce on six appetizer size plates, top with frittata and enjoy!

Instead of serving salad as a first course, try this potato and smoked salmon dish.  Jumbo cooked shrimp easily substitutes for the salmon if one of your guests does not care for smoked salmon.

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Potato & Smoked Salmon Starter

Course Appetizer

Cuisine American

Ingredients

• 1 pound fingerling potatoes - variety of colors
• 8 ounces smoked salmon sliced thin
• 8 ounces creme fraîche
• 1 Tbsp chives minced
• 1 Tbsp dill minced
• 1 tsp capers drained

Instructions

• Boil fingerling potatoes until fork-tender, about 15 minutes.  (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
  
• Mix together the creme fraîche, herbs, and capers in a small bowl.
• To assemble, cut each potato in half and place 4 halves on a salad plate.     
• Top each potato with a spoon full of the creme fraîche mixture.
• Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
• Top with a sprig of dill.  
• Serve warm.