6 - 9
PersonalPoints™ per serving
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.
Antipasto mix, drained
175 g, (in oil) rinsed
75 g, coarsely chopped
Reduced fat feta cheese
60 g, crumbled
⅓ cup(s), shredded, plus extra to serve
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 20cm x 20cm ovenproof frying pan with oil.
- 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.