Silver Beet, Mushroom & Capsicum Frittata - Transplant Australia

Ingredients

• 500g silver beet
• 1 tablespoon margarine
• 1 medium brown onion
• 2 cloves garlic
• 1 medium red capsicum
• 2 stalks celery
• 100g button mushrooms
• 2 large carrots
• 40g polenta
• 0.25 cups fresh basil
• 3 eggs
• 3 egg whites
• 80ml soy or dairy milk (reduced fat)
• Preheat oven to 180°C/160°C fan-forced. Line 20cm x 30cm lamington pan with baking paper.
• Boil, steam or microwave silver beet; drain on absorbent paper.
• Melt spread in large deep frying pan; cook finely chopped onion and garlic, stirring, until onion softens.
• Add finely chopped capsicum, celery and mushrooms; cook, stirring, until vegetables just soften.
• Stir silver beet, chopped carrot, polenta and chopped basil into vegetable mixture. Remove from heat; cool 5 minutes.
• Stir in combined beaten eggs, whites and milk. Spread frittata mixture into pan; bake, uncovered, about 35 minutes or until browned lightly and firm to the touch.