Pop this frittata in the oven and let it slowly cook while
you potter around the house-the end result is dense and sublime
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| Slow baked frittata with antipasto |
Serves 4-6
Slow baked frittata with antipasto ingredients: 15 eggs. 1/4
cup (60ml) extra virgin olive oil. 1/4 cup (60ml) pure (thin) cream. 1 tsp
nutmeg. 1 garlic clove, crushed. Prosciutto, torn mozzarella balls, roasted
vine-ripened cherry tomatoes, sundried tomatoes, marinated olives and grilled
sourdough, to serve
Slow baked frittata with antipasto recipe: Preheat the oven
to 100C. 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 and 1/2 hours or until just set. 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
