Get Cracking

Transform humble eggs in no time with these easy low-fat frittatas.

If you’re looking for a healthy meal or a snack, try these quick frittata recipes made from protein-packed eggs and a few basic ingredients. If you’re after a speedy meal, look no further than this vegetarian baked capsicum, rice and fetta frittata that can be made ahead and frozen. Or for a great lunchbox filler, whip up our low-fat and tasty carrot, zucchini and parsnip frittata fingers!

 

Roasted capsicum, rice & fetta frittata – Serves 8

1 large red capsicum, halved and deseeded

7 eggs, lightly whisked

1 cup cooked long-grain rice

1 large zucchini, coarsely grated

125g low fat fetta, crumbled

2 tablespoons of fresh parsley, chopped

2 tablespoons fresh basil, chopped

Mixed salad leaves

Preheat oven to 200 degrees C. Line a baking tray. Place the capsicum, skin-side up, on the lined tray. Bake for 25 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes then peel skin from capsicum and discard. Finely chop the flesh.

Reduce oven temperature to 180 degrees C. Line the base and sides of a 16 x 26cm slice pan with non-stick baking paper. Place the capsicum, egg, rice, zucchini, fetta, parsley and basil in a large bowl.

Season with salt and pepper, whisk until well combined and then pour into the lined pan. Bake for 20-25 minutes or until golden and just set. Set aside in the pan for 10 minutes to cool slightly then cut into squares. Serve with salad leaves.

December 2009