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Slow-baked frittata with antipasto
Slow-baked frittata with antipasto
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Prep Time:
Cook Time:
Bake this frittata slowly for a rich and delicious outcome.
Ingredients:
  • 15 eggs
  • 60ml cream
  • 25g parmesan
  • 1 tsp nutmeg
  • Prosciutto, to serve
  • Torn mozzarella balls, to serve
  • Roasted vine-ripened cherry tomatoes, to serve
  • Sundried tomatoes, to serve
  • Marinated olives, to serve
  • Grilled sourdough bread, to serve
Instructions:
  • Preheat your oven to 100°C, getting it ready for the next step in creating this delicious dish.
  • Prepare the 22cm ovenproof frypan by lining it with baking paper. In a large bowl, whisk together the eggs. Slowly pour in the oil while whisking to emulsify. Add the cream, parmesan, nutmeg, and garlic to the bowl and whisk until combined. Pour the mixture into the frypan and bake for 2 1/2 hours or until it is just set.
  • Allow the frittata to rest for 15 minutes in the pan, then gently flip it onto a board and slice into wedges. Season and enjoy with prosciutto, torn mozzarella, cherry tomatoes, sundried tomatoes, olives, and grilled sourdough.

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