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

Ingredients

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)

Method

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.

If you enjoy our content, don’t keep it to yourself. Share our free eNews with your friends and encourage them to sign up.

- Our Partners -

DON'T MISS

- Advertisment -
- Advertisment -