Silverbeet, Mushroom and Capsicum Frittata

Enjoy this fritatta for dinner with a small garden salad on the side. It is great served at room temperature or straight from the oven.

To prep: 15 minutes

To cook: 35 minutes

Serves 4

Nutrition per serving

Energy 809kJ | Total fat 6.7g | Saturated fat 1.6g | Carbohydrates 19.3g | Dietary fibre 8.3g


500g silverbeet (or spinach)

1 tablespoon margarine

1 medium brown onion

2 cloves garlic

1 medium red capsicum

2 stalks celery

100g button mushrooms

2 large carrots

40g polenta

1/4 cup fresh basil

3 eggs

3 egg whites

80ml soy or dairy milk (reduced fat)


Preheat oven to 180°C/160°C fan-forced. Line 20cm x 30cm lamington pan with baking paper.

Boil, steam or microwave silverbeet; drain on absorbent paper.

Melt spread in large deep frying pan; cook finely chopped onion and garlic, stirring, until onion softens.

Add finely chopped capsicum, celery and mushrooms; cook, stirring, until vegetables just soften.

Stir silverbeet, chopped carrot, polenta and chopped basil into vegetable mixture. Remove from heat; cool 5 minutes.

Stir in combined beaten eggs, whites and milk. Spread frittata mixture into pan; bake, uncovered, about 35 minutes or until browned lightly and firm to the touch.

This recipe is republished from the Diabetes Australia website with permission.

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