Roasted capsicum, rice & feta frittata

8 Ingredients

• 1 large red capsicum, halved, deseeded

• 7 eggs, lightly whisked

• 150g (1 cup) cooked white long-grain rice

• 1 large zucchini, ends trimmed, coarsely grated

• 125g fetta, crumbled

• 2 tbsp chopped fresh continental parsley

• 2 tbsp chopped fresh basil

• Mixed salad leaves (optional), to serve

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4 Method Steps

• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the capsicum (1 large red capsicum, halved, deseeded), skin-side up, on the lined tray. Bake in oven for 25 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel skin from capsicum and discard. Finely chop the flesh.

• Reduce oven temperature to 180°C. Line the base and sides of a 16 x 26cm slice pan with non-stick baking paper.

• Place the capsicum, egg (7 eggs, lightly whisked), rice (150g (1 cup) cooked white long-grain rice), zucchini (1 large zucchini, ends trimmed, coarsely grated), feta (125g fetta, crumbled), parsley (2 tbsp chopped fresh continental parsley) and basil (2 tbsp chopped fresh basil) in a large bowl. Season with salt and pepper. Whisk until well combined. Pour into the lined pan.

• Bake for 20-25 minutes or until golden and just set. Set aside in the pan for 10 minutes to cool slightly. Cut into squares. Serve with salad leaves (Mixed salad leaves (optional), to serve), if desired.

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Better for you

Recipes with a Health Score of 5.5+