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
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.
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.