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.