Mushroom & capsicum frittata

Mushroom & capsicum frittata


2 people made this

About this recipe: Mushrooms contain niacin, a B vitamin that helps your body produce energy.

Lynn Lewis

Serves: 4 

  • 2 tablespoons olive oil
  • 1 medium red or orange capsicum, seeded and cut into 5 mm slices
  • 1 medium yellow capsicum, seeded and cut into 5 mm slices
  • 2 cups (150 g) sliced mushrooms
  • 8 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup (30 g) grated parmesan cheese
  • 10 basil leaves, torn into small pieces

Prep:10min  ›  Cook:26min  ›  Ready in:36min 

  1. Heat oil in a large non-stick frying pan over medium-high heat. Add the red and yellow capsicums; sauté until softened, about 4 minutes. Add mushrooms; sauté until vegetables are lightly browned, about 5 minutes. Reduce heat to medium.
  2. Whisk eggs, salt and pepper in a bowl. Pour into pan; cook, stirring frequently, until soft-scrambled, 3 to 4 minutes. Reduce heat to medium-low. Stir in the parmesan and basil; smooth top. Cook 5 minutes. Cover and cook until eggs are firm and bottom is browned, about 8 minutes.
  3. To serve, loosen frittata around the edge with a spatula. Invert onto a large plate and cut into 4 equal wedges. Serve warm or at room temperature.

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