Potato, Capsicum, Mushroom Frittata

Mushrooms are high in fibre, low in carbohydrates, calories and sodium and are cholesterol and fat free while capsicum, which is loaded with vitamins A, C and beta carotene, is also naturally low in fat, calories and cholesterol.

Ingredients

• 1 large potato, leave skin on
• 4 mushrooms, sliced
• ¼ capsicum diced
• ½ onion, sliced
• 6 eggs
• ½ cup milk
• 1 tbsp fetta, crumbled
• Salt and Pepper
• ½ cup peas
• Sprinkle of herbs
• Sprinkle of garlic powder
• 1 tbsp olive oil
• Cooking spray

Method

1. Preheat oven to 180C (350F).
2. Skewer you potato, 4-5 times and microwave for 5 mins until nearly cooked. Take out and set aside.
3. In a non-stick frypan, heat olive oil and cook onion, capsicum for r5-7 mins until softened.  Add sliced mushrooms, dried herbs and garlic powder and stir fry for 3-4 minutes.
4. Chop cooled potato into chunks, and add to pan as well as the peas.  Cook further 3 mins and turn off heat.
5. Spray cooking oil onto a small oven proof dish, we used same pan as it is oven proof. Place onion potato mixture into dish.
6. In a bowl, mix 6 eggs, salt and pepper and milk and whisk.  Pour over mixture in dish.
7. Bake for 25-30 minutes; check the middle to see when firm.
8. Cut and serve onto plate, crumble feta over top and serve with side salad.