Tangy feta and fresh herbs make these golden baked frittata squares taste great, plus they’re packed with vegies and rice to fill you up.
Credit by: KingOfChef
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the capsicum, 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, rice, zucchini, feta, parsley and 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, if desired.
Freezing tip: At the end of step 4, set aside to cool completely. Cut into squares. Wrap individually in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.
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