Mushroom and vegetable frittata


Try this easy and tasty frittata recipe for your next casual lunch.
  • 5 Portobello mushrooms
  • 1 red capsicum, finely sliced
  • 1 Spanish onion, finely sliced
  • 1 zucchini, finely sliced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon pureed garlic
  • 6 eggs
  • 120ml Indian style yoghurt
  • 3 tablespoons parmesan cheese
  • Handful of baby spinach

  • Step 1

    Caramelize mushrooms and vegetables in a non-stick pan with the garlic

  • Step 2

    Whisk up eggs and yoghurt, with salt and pepper and thyme

  • Step 3

    Pour over mushrooms and vegetable mix, add spinach mix through and cook in 130C oven till cooked, serve.


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