Mushroom, Zucchini & Roasted Pepper Frittata
*Gluten-Free, Nut-Free, Low-Carb.
Ingredients:
    	
  • 1 tbsp olive oil
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  • 1 large brown onion, finely diced
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  • 300g button mushrooms, sliced
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  • 3 cloves chopped fresh garlic
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  • Freshly ground salt & pepper
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  • ½ tsp. Ground nutmeg
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  • 6-8 sprigs fresh thyme (leaves only)
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  • 10 large free range eggs
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  • 50g creamy Greek yogurt
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  • 200g crumbled goat’s milk feta (I like Bulgarian)
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  • 2 medium zucchini, grated
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  • *3 yellow or red capsicums, roasted, peeled and deseeded/cored (*see easy method below)
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  • ½ cup grated mozzarella cheese (or tasty or fresh Parmesan – I just use mozzarella because it is naturally much lower in fat than the others.)
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  • Extra thyme leaves to garnish
 
Method:
    	
  • Preheat oven to 220C
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  • Add olive oil into a 30-35cm non-stick pan and sauté the onions over medium heat. Add mushrooms garlic and sauté until mushrooms have browned. Season with salt, pepper and thyme and take off heat.
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  • Spread your cooked mushroom mixture evenly over the base of a deep oven tray.  (I like to use my rectangular 20cm x 25cm silicone cake pan for this as it’s completely non-stick and requires no grease or paper lining.  If you are using a tin I recommend using an olive oil spray to prevent sticking.)
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  • Beat eggs in a bowl. Add the yogurt and season with a little salt pepper and nutmeg.  Add grated zucchini combine well and pour carefully over the mushroom mixture in the pan.
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  • Top with the feta, then place slices of the roasted capsicum evenly on top.
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  • Sprinkle to top of your frittata with grated mozzarella cheese (or your preferred choice of cheese).
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  • Cook in a hot oven (220C) for about 25 – 30 minutes. Take the frittata out of the oven and let it cool.
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  • Serve as an appetiser cut into cubes garnished with a little fresh Thyme or in larger slices for a delicious breakfast, lunch … or even dinner!
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  • Enjoy!!
 
Serves 6-8
* Roast whole peppers (AKA Capsicums) under grill until skin blisters and blacken. Keep turning until evenly blackened all over.  Using tongs, place hot capsicums in bowl; cover bowl tightly with cling wrap and stand to cool. When cool enough to handle, remove wrap and peel away skins (..they should slide right off!)

Mushroom, Zucchini & Roasted Pepper Frittata