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Roasted capsicum, rice & feta frittata recipe
Roasted capsicum, rice & feta frittata recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Cheesy frittata squares loaded with veggies, herbs, and rice for a satisfying meal.
Ingredients:
  • 1 large red capsicum, halved, deseeded
  • 7 eggs, lightly whisked
  • 150g (1 cup) cooked white long-grain rice
  • 1 large zucchini, ends trimmed, coarsely grated
  • 125g fetta, crumbled
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh basil
  • Mixed salad leaves (optional), to serve
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper and place the capsicum, skin-side up, on the tray. Roast for 25 minutes until charred and blistered. Then, transfer the capsicum to a sealable plastic bag and let it sit for 5 minutes to help lift the skin easily. Peel off and discard the skin, then finely chop the flesh.
  • Preheat your oven to 180°C and neatly line a 16 x 26cm slice pan with non-stick baking paper for easy removal.
  • Combine the capsicum, egg, rice, zucchini, feta, parsley, and basil in a large bowl. Season with salt and pepper, then whisk until fully mixed. Transfer the mixture into the lined pan.
  • Bake until golden and just set, about 20-25 minutes. Let it cool in the pan for 10 minutes, then cut into squares. Enjoy with salad leaves, if desired.

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