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Mushroom and capsicum frittata

Mushroom and capsicum frittata

1
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Easy
A frittata is a great solution when you’re short on time and need to use up some veggies in your crisper drawer. If you don’t have mushrooms and capsicum, swap in whatever you have on hand, or use up leftover cooked vegetables like pumpkin, sweet potato, zucchini or peas.

Ingredients

Onion

½ medium, finely chopped

Mushrooms

125 g, button variety, sliced

Red capsicum

½ medium, finely diced

Green capsicum

½ medium, finely diced

Garlic

1 clove(s), crushed

Fresh basil

1 tbs, chopped

Egg(s)

6 medium

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C.
  2. Lightly spray a medium, non-stick ovenproof frying pan with oil and heat over medium heat. Add onion, mushrooms and capsicums and cook for about 5 minutes, stirring often, until vegetables soften. Stir in garlic and basil and cook for a further 30 seconds.
  3. Whisk eggs in a medium bowl and season with salt and pepper. Pour over vegetables in pan. Cook for 2-3 minutes or until frittata starts to set around edge. Transfer pan to oven and bake for 8-10 minutes or until frittata is set. Stand for 5 minutes before cutting into wedges to serve.

Notes

SERVING SUGGESTION: For a fresh and tasty topping, mix halved cherry tomatoes with 1 tablespoon chopped fresh basil. Spoon over frittata to serve.

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