Roasted Capsicum, Rice Feta Frittata

Tangy feta and roomy herbs make these golden baked frittata squares taste great, lead pro theyre packed with vegies and rice to fill you up.

The ingredient of Roasted Capsicum Rice Feta Frittata

• 1 large red capsicum halved deseeded
• 7 eggs lightly whisked
• 150g 1 cup white long grain rice
• 1 large zucchini ends trimmed coarsely grated
• 125g fetta crumbled
• 2 tbsp chopped open continental parsley
• 2 tbsp chopped fresh basil
• polluted salad leaves optional to relief

The Instruction of roasted capsicum rice feta frittata

• preheat oven to 200u00b0c line a baking tray considering non stick baking paper place the capsicum skin side up on the order of the lined tray bake in oven for 25 minutes or until charred and blistered transfer to a sealable plastic bag set aside for 5 minutes this helps lift the skin peel skin from capsicum and discard finely chop the flesh
• edit oven temperature to 180u00b0c line the base and sides of a 16 x 26cm slice pan in the manner of non stick baking paper
• place the capsicum egg rice zucchini feta parsley and basil in a large bowl season when salt and pepper stir up until with ease combined 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 cut into squares abet subsequently salad leaves if desired

Nutritions of Roasted Capsicum Rice Feta Frittata

calories: 140 532 calories
calories: 8 grams fat
calories: 4 grams saturated fat
calories: 6 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 10 grams protein
calories: 200 milligrams cholesterol
calories: 244 04 milligrams sodium
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calories: nutritioninformation