Antipasto frittata
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Egg(s)
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
⅓ cup(s), shredded, plus extra to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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