Capsicum, Spinach & Mushroom Breakfast Bake with Aunty Malee's Thai Lemon Dressing
Want something quick and a little different for brunch? then try our latest recipe!
- Serves 2
- Gluten Free
- Cook time 8 – 10 Minutes
- 1 Large Red Capsicum (cut in half & seeds removed)
- 4 Mushrooms (diced)
- 150ML Cream
- 1 Egg
- 50g Feta
- 40g Butter
- 1 Tsp Chives (diced)
- 1 Tsp Minced garlic
- Season with Salt & Pepper
- Snow peas
- 1 Tbsp Mustard, 1 Tsp Aunty Malee’s Thai Lemon Dressing & 1 Tbsp, Olive Oil Dressing
- Chives (diced)
First, lightly coat the capsicum with olive oil. Next, charr the capsicum over a burner until nicely charred.
Next, cook the mushrooms in a little butter and olive oil and season with a pinch of salt & pepper and cook until light brown, next, remove and leave to one side.
Mix, egg, cream, garlic, butter, salt, pepper, feta, mushrooms, and chives.
Preheat the oven to 200c.
Put the capsicums on into an oven dish and then pour into the capsicum the egg, cream mixture, and sprinkle parmesan cheese over and then cook for around 8-10 minutes.
For the mustard dressing mix 1 tbsp mustard, 1 tsp Aunty Malee’s Thai lemon dressing and 1 tbsp olive oil and a pinch of salt and pepper, tip put it all into a small tub with a lid and shake like mad!
Bring out of the oven and sprinkle with chives and drizzle the mustard dressing and garnish with snow peas, Now ENJOY!