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.