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.
2
Serves
461
Calories
35.7g
Protein
480g
Serving Size
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
- 1Preheat oven to 180C (350F).
- 2Skewer you potato, 4-5 times and microwave for 5 mins until nearly cooked. Take out and set aside.
- 3In 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.
- 4Chop cooled potato into chunks, and add to pan as well as the peas. Cook further 3 mins and turn off heat.
- 5Spray cooking oil onto a small oven proof dish, we used same pan as it is oven proof. Place onion potato mixture into dish.
- 6In a bowl, mix 6 eggs, salt and pepper and milk and whisk. Pour over mixture in dish.
- 7Bake for 25-30 minutes; check the middle to see when firm.
- 8Cut and serve onto plate, crumble feta over top and serve with side salad.