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.