Name: Capsicum, goat’s cheese and rice frittata
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cup (225g) cold cooked white rice; 1/2 cup drained char-grilled capsicum, coarsely chopped; 8 lightly beaten eggs; 1/4 cup (60ml) cold water; 60 gram (2 ounces) crumbled goat's cheese

Ingredients

1 1/2 cup (225g) cold cooked white rice

1/2 cup drained char-grilled capsicum, coarsely chopped

8 lightly beaten eggs

1/4 cup (60ml) cold water

60 gram (2 ounces) crumbled goat's cheese

Method

1.Combine cooked white rice, char-grilled capsicum, beaten eggs, crumbled goat’s cheese and cold water in a large bowl, season.

2.Pour mixture into heated oiled frying pan with heatproof handle (base measures 20cm/8 inches), cover loosely with foil, cook over low heat 15 minutes. Preheat griller (broiler). Uncover frittata, sprinkle with extra goat’s cheese.

3.Cook frittata under grill about 5 minutes or until set and browned lightly. Stand 5 minutes before serving.

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Ingredients

Method

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