Recipe

Capsicum, goat's cheese and rice frittata

Mar 31, 2011 1:00pm
  • 25 mins cooking
  • Serves 6
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Ingredients

Capsicum, goat's cheese and rice frittata
  • 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

Capsicum, goat's cheese and rice frittata
  • 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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