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Photo of Antipasto frittata by WW

Antipasto frittata

6 - 9
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min
A no-fuss meal perfect for lunch, dinner or a quick snack, baked frittata can be whipped up using everyday ingredients from your fridge of pantry.



8 medium

Antipasto mix, drained

175 g, (in oil) rinsed

Reduced-fat salami

75 g, coarsely chopped

Reduced fat feta cheese

60 g, crumbled

Fresh basil

cup(s), shredded, plus extra to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 20cm x 20cm ovenproof frying pan with oil.
  2. Whisk eggs and ½ cup (125ml) water in a medium bowl until combined. Season. Arrange antipasto mix, salami, feta and basil in prepared pan. Pour over egg mixture. Bake for 30-35 minutes or until golden and set. Stand fritatta in pan for 5 minutes. Top with extra basil leaves before cutting into wedges to serve.


SERVING SUGGESTION: Salad of mixed salad leaves, cherry tomatoes and chopped cucumber drizzled with balsamic vinegar.TIP: Antipasto vegetable mix contains grilled eggplant, mushroom, capsicum, artichoke, semi-dried tomato and olives. Find it in the deli section at the supermarket or in a jar near the olives. Leftover frittata is delicious served warm (reheat in the microwave) or packed cold in lunchboxes.