Roasted capsicum, rice & feta frittata

Name: Roasted capsicum, rice & feta frittata
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 large red capsicum, halved, deseeded; 7 eggs, lightly whisked; 150g (1 cup) white long-grain rice; 1 large zucchini, ends trimmed, coarsely grated; 125g fetta, crumbled; 2 tbsp chopped fresh continental parsley; 2 tbsp chopped fresh basil; Mixed salad leaves (optional), to serve

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 8

Cost: $2.76 /serving

Author : Chrissy Freer

frittata bake vegetarian

Ingredients

Remove All · Remove Spices · Remove Staples

1 large red capsicum, halved, deseeded7 eggs, lightly whisked150 grams (1 cup) white long-grain rice1 large zucchini, ends trimmed, coarsely grated125 grams fetta, crumbled2 tbsp chopped fresh continental parsley2 tbsp chopped fresh basilMixed salad leaves (optional), to serve

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Instructions

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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.