Mushroom and capsicum frittata
1
Points®
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.
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