Red capsicum frittata

Serves: 6
Prep: 10
Cook: 15

A great quick and easy mid-week meal packed with the goodness of hidden veggies. 

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Ingredients

  • 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

Method

  1. Step 1

    Preheat griller to high. Whisk together eggs and So Good milk. Season with a pinch of salt and pepper.

  2. Step 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. Step 3

    Pour egg mixture over vegetables and gently shake pan. Cook 2 minutes to set base. Meanwhile, crumble feta over top.

  4. Step 4

    Transfer pan to oven and cook under griller 8 - 10 minutes, until centre is set and edges are golden.

  5. Step 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.


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