Easy Main

Slow-baked frittata with antipasto

Name: Slow-baked frittata with antipasto
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4
Ingredients: 15 eggs; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (60ml) pure (thin) cream; 1/3 cup (25g) grated parmesan; 1 teaspoon nutmeg; 1 garlic clove, crushed; Prosciutto, torn mozzarella balls, roasted vine-ripened cherry tomatoes, sundried tomatoes, marinated olives and grilled sourdough, to serve

Rate now

15m

2h 30m

Jump to recipe

Pop this frittata in the oven and let it slowly cook while you potter around the house – the end result is dense and sublime.

15 eggs
1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) pure (thin) cream
1/3 cup (25g) grated parmesan
1 teaspoon nutmeg
1 garlic clove, crushed
Prosciutto, torn mozzarella balls, roasted vine-ripened cherry tomatoes, sundried tomatoes, marinated olives and grilled sourdough, to serve

Method

1.

Preheat the oven to 100°C.
2.

Line a 22cm ovenproof frypan with baking paper. Whisk the eggs in a large bowl, then add the oil in a slow, steady stream, whisking, to emulsify. Whisk in the cream, parmesan, nutmeg and garlic. Pour mixture into the frypan and bake for 2 1/2 hours or until just set.
3.

Cool in the pan for 15 minutes, then invert onto a board and cut into wedges. Season and serve frittata with prosciutto, torn mozzarella, cherry tomatoes, sundried tomatoes, olives and grilled sourdough.