Recipes Peperonata frittata

Recipes Peperonata frittata

Recipes Peperonata frittata

Recipes Peperonata frittata Re-invent leftover pasta in this delicious capsicum and tomato frittata. Peperonata frittata


  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 1 tablespoon tomato paste
  • 2 tomatoes, peeled, seeded, chopped
  • 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 2 cups cooked spaghetti
  • 4 tablespoons chopped fresh basil
  • 10 eggs
  • 1/2 glass grated parmesan


  • Step one To create peperonata, heat two tablespoons oil within a largenon-stick baking pan. Add red onion and cook to get 2-3 minutes more than medium heat till just soft. Decrease heat to quite low, add the particular capsicum and make for 10 a few minutes.
  • Step 2

    Stir in tomato paste and tomatoes plus cook to get a couple of minutes over low high temperature, mixing occasionally, until thickened. Add glucose plus vinegar, increase heat to moderate plus cook until liquid has evaporated. Include pasta and stir in fifty percent the particular basil. Put aside.

  • Step 3

    Beat the eggs plus parmesan in a separate bowl plus season well with salt and spice up. Stir in peperonata and remaining tulsi.

  • Step four Wipe the pan clean and include remaining oil. Pour in the mix, cover slightly with a lid or even baking tray, and cook on cheapest heat for 15 minutes, or till set (keep checking that base can be not burning). Preheat the grill plus place pan under for 1-2 a few minutes to set the top. Serve.