Capsicum and Tomato Frittata

Serves: 4

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  • 250 grams Slendier Spaghetti
  • 1 Small brown Onion thinly sliced
  • 1 Small red capsicum thinly sliced
  • 1 Small yellow capsicum thinly sliced
  • 2 Medium size tomatoes chopped coarsely
  • 3 Eggs whisked
  • 1 teaspoon(s) Olive oil
  • ½ cup(s) Finely chopped parsley
  • 1 Olive oil spray


  1. Preheat oven to 180°. Spray pie dish with olive oil spray and set aside
  2. Prepare Slendier Spaghetti as per instructions on the pack and set aside
  3. In a non stick pan add olive oil and gently heat; add chopped tomatoes, onion, capsicum and cook for 8-10 minutes over a low heat, stirring occasionally
  4. Remove from heat once thickened and set aside
  5. In a large bowl add prepared Slendier spaghetti, whisked eggs and tomato and capsicum mixture. Add parsley and stir to combine
  6. Pour into prepared pie dish and bake at 180° for 10-15 minutes or until set

A good frittata is something that’s often overlooked, and this capsicum and tomato frittata is an absolute winner. At just 106 calories per serve, it’s the perfect lunch or afternoon snack and will keep you feeling fuller for longer thanks to the addition of Slendier Spaghetti.

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