Antipasti frittata

One pan is all it takes to create this delicious antipasti frittata recipe. Ready in just 15 minutes and packed with veges and creamy feta cheese, this simple dish is a weeknight winner

By Jennene Plummer
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 3 cup marinated antipasti vegetables
  • 6 eggs
  • 1/3 cup thickened cream
  • 100 gram feta, crumbled
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup basil leaves
  • char-grilled sourdough, lemon wedges to serve


  • 1
    Drain vegetables from oil, reserving 2 tablespoons. Pour oil into a 22cm oven-proof frying pan and heat on medium. Add marinated vegetables and cook, stirring, for 1 minute to warm through.
  • 2
    Preheat grill on high. In a bowl, whisk eggs and cream together, then season. Pour into frying pan, swirling to coat. Cook for 3-4 minutes.
  • 3
    Transfer to grill, then cook for 2-3 minutes until puffed, golden and cooked through.
  • 4
    Serve topped with feta, walnuts and basil leaves. Accompany with char-grilled sourdough and lemon wedges.


  • If preferred, bake in a moderate oven, 180ºC, for 20-25 minutes.