Breakfast, brunch or lunch? This one-pan Italian-style frittata with salami, semi-dried tomatoes and basil is perfect hot or cold.
|Preparation Time:||15 minutes|
|Cooking time:||20 minutes|
- 125g cheddar cheese
- 12 eggs
- 1 tablespoon chopped basil
- 1 tablespoon olive oil
- 3 spring onions, chopped
- 200g mushrooms, sliced
- 6 slices prosciutto, cut into strips
- 6 slices hot salami, cut into strips
- 2 tablespoons chopped semi-dried tomatoes
- 1 tomato, chopped
Crumble cheese into eggs with basil and lightly whisk together until combined. Heat oil in a large non-stick frypan and sauté spring onions and mushrooms until softened. Add prosciutto, salami, semi-dried tomatoes and tomato and sauté for 1 minute. Add egg mixture and stir gently to evenly distribute ingredients. Cook, covered, over low heat for 7-10 minutes until the underside is golden and the frittata is almost set. Grill top under a preheated grill until golden and completely set. Allow to cool slightly before turning out onto a board and upturning onto a serving platter. Serve with crusty bread.