Recipes and Cooking

Egg & Antipasto Frittata


  • 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


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.