2 Heat oil in a small frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Set aside to cool for 15 minutes.

3 Whisk eggs and sour cream in a large bowl until combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and pepper. Stir with a fork until well combined.

4 Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden. Cool in pans for 5 minutes. Turn onto a wire rack to cool.

5 Top each frittata with 1/2 teaspoon sour cream, 1 cherry tomato quarter and chives. Sprinkle with pepper. Arrange on a Lily plastic platter. Serve.