Red capsicum frittata

Current rating: 5 (1 ratings)
Serves 6
Prep 10
Cook 15
A great quick and easy mid-week meal packed with the goodness of hidden vege too.

Description

A great quick and easy mid-week meal packed with the goodness of hidden vege too.
  • 1/2 cup So Good Unsweetened Almond Milk
  • 8 large eggs
  • 1 large red capsicum, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup baby spinach leaves
  • 50 g feta cheese
  • 1 Tbsp olive oil
  • Salt and pepper

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat griller to high. Whisk together eggs and So Good milk. Season with a pinch of salt and pepper.
  2. Place a large oven-safe skillet over medium-high heat and drizzle in the olive oil. Add the capsicum and cook 2 minutes. Add onion and cook a further 5 minutes until onion and capsicum are soft. Add spinach and stir to wilt.
  3. Pour egg mixture over vegetables and gently shake pan. Cook 2 minutes to set base. Meanwhile, crumble feta over top.
  4. Transfer pan to oven and cook under griller 8 - 10 minutes, until centre is set and edges are golden.
  5. Serve warm or at room temperature.

Tips

  • If you don’t have an oven-safe skillet, transfer capsicum and onion to a medium baking dish. Continue from step 3, baking at 200°C (390°F) for 20 – 25 minutes until puffed in the centre.

Tips

  • If you don’t have an oven-safe skillet, transfer capsicum and onion to a medium baking dish. Continue from step 3, baking at 200°C (390°F) for 20 – 25 minutes until puffed in the centre.

Nutrition Information