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How to make Roasted capsicum, rice & feta frittata

Yield = 8
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

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 tablespoons chopped fresh continental parsley
  • 2 tablespoons chopped fresh basil
  • Mixed salad leaves (optional), to serve

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.