Egg & Antipasto Frittata
Ingredients
- 6 eggs
- 1/2 cup cream
- 1/2 cup milk
- 1 tbs plain flour
- freshly ground black pepper
- 200g grated Mozzarella cheese
- 1/2 cup sun-dried tomatoes, cut into strips
- 1/3 cup fresh basil leaves, torn into small pieces
- 1 tsp butter
- 1/2 cup pitted Kalamata olives
Method
whisk eggs, cream, milk, flour and black pepper. Stir in cheese, sun dried tomatoes and basil. Melt butter in 26cm non-stick fry pan pour in egg mixture and cook on a low to medium heat until it starts to firm on sides and bottom begins to brown. Sprinkle with olives and Parmesan cheese slide pan under hot grill for a few minutes until puffed and golden slide onto a board and cut into wedges, serve with salad.