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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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