Silver Beet, Mushroom & capsicum Frittata recipe

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 809 KJ
  • Total fat: 6.7g
  • Saturated fat: 1.6g
  • Carbohydrates: 19.3g
  • DietaryFiber: 8.3g
55 mins
4 people


  • 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)


  1. Preheat oven to 180°C/160°C fan-forced. Line 20cm x 30cm lamington pan with baking paper.
  2. Boil, steam or microwave silver beet; drain on absorbent paper.
  3. Melt spread in large deep frying pan; cook finely chopped onion and garlic, stirring, until onion softens.
  4. Add finely chopped capsicum, celery and mushrooms; cook, stirring, until vegetables just soften.
  5. Stir silver beet, chopped carrot, polenta and chopped basil into vegetable mixture. Remove from heat; cool 5 minutes.
  6. 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.

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