Roasted capsicum, rice and feta frittata
Discover a delightful Roasted Capsicum, Rice, and Feta Frittata! Packed with flavorful roasted red pepper, fluffy white rice, savory feta cheese, and fresh zucchini, this easy-to-make dish is perfect for any meal. Enhance with aromatic parsley and basil for a nutritious and delicious treat.
Cook time 50 min
Prep time 10 min
Ingredients:
1 red pepper6 eggs
3/4 cup white rice
1 large zucchini
1/2 cup feta cheese
2 tbsp fresh parsley
1 tbsp basil
The Roasted Capsicum, Rice, and Feta Frittata is a flavorful and nutritious dish that combines the sweetness of roasted red pepper, the comforting texture of rice, and the creamy tanginess of feta cheese. This recipe is perfect for breakfast, brunch, or even a light dinner. Packed with protein and veggies, it's a delightful way to start your day or to enjoy a savory meal anytime.
Instructions:
- Cook the white rice according to the package instructions. After it’s cooked, set it aside to cool.
- Place the red pepper directly over a gas flame or under a broiler, turning occasionally until the skin is charred and blackened all over. Put the pepper in a bowl and cover with plastic wrap to steam for about 10 minutes.
- Once cool, peel away the blackened skin, remove the seeds, and chop the flesh into small pieces.
- Preheat your oven to 375°F (190°C).
- Wash and grate the zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is crucial to prevent a soggy frittata.
- In a large bowl, beat the eggs until well combined. Add the cooked rice, grated zucchini, roasted red pepper, crumbled feta cheese, chopped parsley, and chopped basil. Mix everything until well combined. Season with salt and pepper to taste.
- Heat a large oven-safe skillet over medium heat and add a bit of olive oil to coat the bottom.
- Pour the egg mixture into the skillet and spread it out evenly. Cook on the stovetop for about 5-7 minutes, or until the edges start to set.
- Once the edges are set, transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is fully set and golden brown on top.
- Remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm or at room temperature. It's perfect for breakfast, brunch, or even a light dinner along with a side salad.
Tips:
- Roast the red pepper ahead of time to save preparation time on the day you make the frittata.
- Use leftover rice if available. It’s a great way to reduce waste and save cooking time.
- Ensure the zucchini is grated and any excess water is squeezed out to prevent the frittata from becoming soggy.
- For a more robust flavor, consider adding a pinch of chili flakes or some freshly ground black pepper.
- If you don’t have fresh herbs, you can use dried ones, but remember to halve the amount since dried herbs are more concentrated.
This Roasted Capsicum, Rice, and Feta Frittata is a versatile and delicious dish that's easy to prepare and packed with nutritious ingredients. Whether served hot out of the oven or at room temperature, it's sure to be a hit with family and friends. Enjoy the bursts of flavor and the satisfying texture in every bite. Happy cooking!
Nutrition per serving
8 ServingsCalories 180kcal
Protein 9g
Carbohydrates 20g
Fiber 0.91g
Sugar 1.47g
Fat 7g
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