An­tipasti Frit­tata

Women's Weekly (Malaysia) - - Smart Cooking - Prep 10 mins / Cook 5 mins / Serves 4

3 cups mar­i­nated an­tipasti veg­eta­bles 6 eggs

1⁄ 3 cup thick­ened cream 100g feta, crum­bled ½ cup chopped wal­nuts, toasted ½ cup basil leaves Char­grilled sour­dough, lemon wedges, to serve 1. Drain veg­eta­bles from oil, re­serv­ing 2 tb­sps. Pour oil into a 22-cm oven­proof fry­ing pan and heat on medium. Add mar­i­nated veg­eta­bles and cook, stir­ring, 1 min to warm through. 2. Pre­heat grill on high. In a bowl, whisk eggs and cream and sea­son to taste. Pour into fry­ing pan, swirling to coat.

Cook 3 to 4 mins. 3. Trans­fer to grill and cook 2 to 3 mins un­til puffed, golden and cooked through. 4. Serve topped with feta, wal­nuts and basil leaves. Ac­com­pany with char­grilled sour­dough and lemon wedges.

If pre­ferred, bake in a mod­er­ate oven, 180° C, 20 to 25 mins.

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