Goat feta, Caramelized Onion and Red Capsicum frittata you should try this recipe =)


  • 2 teaspoons olive oil

  • 100g onion, finely sliced

  • ½ medium red capsicum, diced

  • 3 teaspoons Natvia

  • 4 eggs

  • ½ cup Greek goat feta, crumbled

  • Freshly ground black pepper, to taste

  • Salad and crusty bread, to serve


  • 1.

    In a medium ovenproof frypan, heat oil over high heat.

  • 2.

    Add onion and sauté for about 2 minutes, or until fragrant and starting to soften.

  • 3.

    Add capsicum and Natvia and sauté for another 2 minutes.

  • 4.

    Whisk eggs, goat cheese, salt and pepper in a bowl.

  • 5.

    Add egg mixture to frypan. Lower heat to medium and cook, stirring constantly and scraping eggs from bottom and sides of pan with a spatula**.

  • 6.

    Cook for about 4 mins until eggs are solid and bottom of frittata is golden brown (use spatula to look underneath).

  • 7.

    Turn on oven grill and place frypan under grill. Cook for about 3 mins or until top is golden brown.

  • 8.

    Cut frittata into 4 wedges and serve with fresh salad and crusty bread.


Greek goat feta, crumbled: if you use a danish/smooth feta it won’t crumble and won't have the same lemony flavours as Greek feta.
When eggs start to solidify (about 1 min), stop stirring and use spatula to smooth out top.

PREPARATION: 10 minutes, COOKING: 20 minutes
Makes 4

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