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Peperonata frittata
Peperonata frittata
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Transform pasta leftovers into a tasty capsicum and tomato frittata.
Ingredients:
  • 54.60 gm olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 22.20 gm tomato paste
  • 2 tomatoes, peeled, seeded, chopped
  • 4.50 gm sugar
  • 40.00 ml balsamic vinegar
  • 500.00 ml cooked spaghetti
  • 80.00 ml chopped fresh basil
  • 10 eggs
  • 125.00 ml grated parmesan
Instructions:
  • Heat 2 tablespoons of oil in a large non-stick frying pan. Sauté the onion over medium heat for 2-3 minutes until just soft. Then, reduce the heat to low, add the capsicum, and cook for 10 minutes.
  • Combine tomato paste and tomatoes in a pot and simmer gently for 10 minutes until it thickens slightly. Mix in sugar and vinegar, simmer over medium heat until the liquid reduces. Add pasta and half of the basil, then set it aside for serving.
  • In a separate bowl, whisk together the eggs, Parmesan, salt, and pepper until well combined. Fold in the peperonata and remaining basil.
  • Wipe the pan clean, add the rest of the oil, then pour in the mixture. Cover partially with a lid or baking tray and cook over low heat for 15 minutes, or until set (be sure to monitor the base to prevent burning). Preheat the grill and briefly place the pan underneath for 1-2 minutes to set the top. Serve hot.

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