Mixed capsicum scramble

Mixed capsicum scramble


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Capsicums – especially red ones – are a superb source of vitamin C. These relatives of the chilli also contain flavonoids, which seem to fight cancer in several different ways.

Janet Mitchell

Serves: 4 

  • 3 teaspoons olive oil
  • 3 red capsicums, cut into 5mm strips
  • 2 green capsicums, cut into 5mm strips
  • 1 onion, halved and thinly sliced
  • 4 cloves garlic, crushed
  • Salt
  • 1 large tomato, finely chopped
  • 2 eggs
  • 4 egg whites
  • 1/4 cup low-fat ricotta cheese
  • Freshly ground black pepper

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicums, onion, garlic and a pinch of salt, and cook for 5 minutes or until the capsicums are crisp-tender. Add the tomato and cook, stirring, for 7 minutes or until the liquid has evaporated.
  2. Meanwhile, combine the whole eggs, egg whites, ricotta cheese, a good grinding of pepper and a pinch of salt in a food processor, and process until smooth.
  3. Pour the egg mixture into the frying pan, reduce the heat to low, and cook, stirring, for 3 minutes or until set.

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