Mini Philly Frittatas

Name: Mini Philly Frittatas
Ingredients: 250g block PHILADELPHIA Cream Cheese, softened; 1 small red onion, finely chopped; 80g baby spinach leaves, shredded; 60g hot salami, thinly sliced; 2 tablespoons plain flour; salt and pepper; 2 eggs, lightly beaten; 24 (100g) semi sun-dried tomatoes; 1 tablespoon KRAFT* Grated Parmesan Cheese

9 ingredients

7 steps

Ingredients

250g block PHILADELPHIA Cream Cheese, softened
1 small red onion, finely chopped
80g baby spinach leaves, shredded
60g hot salami, thinly sliced
2 tablespoons plain flour
salt and pepper
2 eggs, lightly beaten
24 (100g) semi sun-dried tomatoes
1 tablespoon KRAFT* Grated Parmesan Cheese

Directions

1

Grease two (12 x 20ml) mini muffin pans.
2

In a medium bowl combine Philly*, onion, spinach, salami, flour, salt and pepper.
3

Mix well.
4

Stir in beaten eggs and spoon into prepared pans.
5

Top each muffin with one tomato and sprinkle with the Parmesan.
6

Bake at 180 degrees C for 15 minutes or until set and golden.
7

Serve warm or cold.