Roasted capsicum, rice & feta frittata

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  • Serving: 8
  • Prep time: 10 m
  • Cook time: 50 m
  • Ready in: 60 m
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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

Ingredients

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Nutrients

588 kj ENERGY
8g FAT TOTAL
4g SATURATED FAT
1g FIBRE
10g PROTEIN
200mg CHOLESTEROL
244.04mg SODIUM
1g CARBS (SUGAR)
6g CARBS (TOTAL)

Step by step method

  • Step 1

    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.

  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

Tips & variations

  • 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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