Smokey Capsicum & Feta Frittata 

Smokey Capsicum & Feta Frittata 

Recipe by @therese.spoon

Recipe: Smokey Capsicum & Feta Frittata

Serves: 4


  • 2 tsp olive oil
  • 1 brown onion (thinly sliced)
  • 2 red capsicum (de-seeded and sliced)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 eggs
  • 100ml full cream milk
  • 2 tbsp wholegrain mustard
  • 2 tsp dried thyme
  • 2 tbsp flat-leaf parsley (roughly chopped)
  • 100g feta


  1. Pre-heat the oven to 190°C.
  2. Heat the olive oil in the 25cm skillet on medium-high heat. Add the sliced onions, and capsicum. Season generously with salt & pepper. Cook for 7 minutes.
  3. Add in the ground cumin and coriander, toss to evenly coat the vegetables. Cook for a further 7 minutes or until the vegetables have softened and lightly browned.
  4. In the meantime, combine the eggs, milk, mustard and thyme. Whisk well.
  5. Lower the heat on the pan to medium. Pour the egg mixture over and use a fork to spread the vegetables through the pan evenly. Cook for 5 minutes.
  6. Crumble the feta into large chunks, and dot it around the top. Move the pan to the oven, and cook for 10 minutes or until the eggs have set.
  7. Remove from oven and cool for 3 minutes, then top with fresh parsley before serving.

241 calories / 9g Carbs / 16g Fat / 14g Protein

Cooked to perfection in the Circulon Style Triple Pack skillets

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