Mediterranean fritatta

Mediterranean Frittata


400g coliban potatoes, peeled, thinly sliced
1 medium red onion, thinly sliced
280g chargrilled antipasto mix, drained, chopped
1/4 cup shredded fresh basil leaves
6 eggs
1/2 cup pure cream
1/3 cup grated parmesan cheese
2 cloves garlic, crushed

This frittata will make an easy dinner, but is also great to pack in the lunch box to take to school or work tomorrow.

Serves: 4


Preheat oven to 190°C/170°C fan-forced. Grease a 3cm-deep, 19cm x 29cm (base) slice pan. Line base and sides with baking paper.

Arrange half the potato and half the onion in prepared pan. Top with antipasto and one-third of the basil. Top with remaining potato and onion. Sprinkle with half the remaining basil.

Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Pour into pan.

Bake for 20 to 25 minutes or until golden and set. Top with remaining basil.


Contributor: Cam