Peperonata and Spaghettini Frittata with Harissa Cream
This recipe originated from leftover spaghetti in peperonata sauce, resulting in a popular frittata. The peperonata and spaghettini can be prepared ahead of time.
This recipe originated from leftover spaghetti in peperonata sauce, resulting in a popular frittata. The peperonata and spaghettini can be prepared ahead of time.
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1/2 cup (120g) sour cream
- 2 tbs harissa*
- 1/4 cup (60ml) olive oil
- 1 small red chilli seeds removed, finely chopped
- 2 capsicums thinly sliced
- 2 tomatoes seeds removed, chopped
- 1 tbs sundried tomato pesto
- 1/2 tsp caster sugar
- 1-2 tbs red wine vinegar
- 2 leaves , plus extra leaves to serve
- 120 g dried spaghettini
- 10 eggs lightly beaten
- 1/4 cup (20g) grated parmesan
- 120 g drained marinated goat’s cheese
- Carbohydrate 15.759119443889 g
- Cholesterol 8.16666666666667 mg
- Fat 2.001 g
- Fiber 1.16216669400533 g
- Protein 7.80473333333333 g
- Saturated Fat 1.14835333333333 g
- Serving Size 1 1 Serving (287g)
- Sodium 219.353333333333 mg
- Sugar 14.5969527498837 g
- Trans Fat 0.152673333333333 g
- Calories 108 calories
Step-by-step
- Place the sour cream in a small serving bowl and swirl through the harissa. Cover and chill until required.
- Heat 2 tbs oil in a deep 30cm non-stick ovenproof frypan over medium heat. Cook the onion, stirring, for 6-8 minutes until soft. Add garlic and chilli, and cook, stirring, for 1-2 minutes until fragrant. Increase the heat to medium-high, add the capsicum and cook, stirring, for 2 minutes. Add tomato, sundried tomato pesto, sugar and 1 tbs vinegar, then stir to combine. Reduce heat to low, cover with a lid and cook, stirring occasionally, for 12-15 minutes until the capsicum is soft. Increase the heat to medium and cook, uncovered, for 2-3 minutes until most of the liquid has evaporated. Taste and add a splash more vinegar if necessary, then season. Stir in half the basil and set aside.
- Meanwhile, cook pasta in a large saucepan of salted, boiling water according to the packet instructions or until al dente. Drain, refresh and gently toss with the peperonata. Set aside.
- Place the beaten eggs, parmesan and remaining 1 tbs shredded basil in a large bowl and whisk until just combined. Season, then add the spaghettini and peperonata mixture to the bowl and stir until well combined.
- Wipe the frypan clean with paper towel and heat remaining 1 tbs oil over medium heat. Pour the frittata mixture into the frypan and cook, stirring occasionally, for 5-6 minutes until the egg starts to set on the bottom. Reduce the heat to medium-low and cook, lifting up the edges occasionally to allow uncooked egg to run underneath, for a further 6-8 minutes until the surface is just set.
- Preheat the grill to high.
- Crumble the marinated goat's cheese over the top of the frittata, then place under the grill and cook for 4 minutes or until the cheese starts to melt, the egg is golden and the edges start to crisp up.
- Gently run a palette knife around the sides of the frypan to loosen the frittata, then slide it onto a large serving platter. Season with freshly ground black pepper and garnish with extra basil leaves. Cut into slices and serve warm or at room temperature with the harissa cream.
My Unexpected Frittata Masterpiece: A Culinary Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a monumental task. My days are a whirlwind of meetings, school runs, and trying to keep my little ones from turning the house upside down. So, when I’m in the kitchen, I need recipes that are not only tasty but also efficient. That's where this incredible Peperonata and Spaghettini Frittata with Harissa Cream comes in.
It all began with leftovers. I’d made a batch of peperonata, that vibrant roasted vegetable sauce, and had some leftover spaghettini. Instead of letting them sit sadly in the fridge, I decided to get creative. The result was an unexpected culinary triumph – a frittata so flavorful and satisfying, it's become a staple in our household. It's the perfect example of transforming simple ingredients into a beautiful, impressive meal.
The beauty of this recipe is its versatility. You can make the peperonata and cook the pasta ahead of time, leaving the actual frittata assembly for a quick weeknight dinner. This is a lifesaver on those busy evenings when you want something delicious without spending hours in the kitchen. The vibrant colors of the peperonata, the creamy texture of the goat cheese, and the subtle heat of the harissa make this frittata a feast for the eyes and the palate.
One of my favorite aspects of this recipe is how it allows for improvisation. Don’t have marinated goat cheese? Feta or even a sprinkle of Parmesan will work beautifully. Feeling adventurous? Add some chorizo or pancetta to the peperonata for extra depth of flavor. The possibilities are endless, and that's what makes it so appealing to me as a home cook who values both efficiency and creativity.
More than just a meal, this frittata has become a symbol of resourcefulness and deliciousness in our home. It's a testament to the fact that sometimes, the most satisfying dishes come from embracing the unexpected, from turning leftovers into a culinary masterpiece. And in the midst of a busy week, that's a feeling worth savoring.
This dish is perfect for a relaxed weekend brunch, a light lunch, or even a sophisticated dinner party. The vibrant colors and unique flavor profile make it a conversation starter, and the ease of preparation means you can actually enjoy the company of your guests instead of being stuck in the kitchen.
Beyond the simple act of cooking, this recipe has taught me a valuable lesson about creativity in the kitchen. It's a reminder that even seemingly insignificant leftovers can be transformed into something extraordinary, adding a touch of magic to even the busiest of days. I hope it brings you as much joy as it does to me.
So, the next time you find yourself with leftover pasta or roasted vegetables, don't hesitate to experiment. Let your creativity flow, and you might just discover your own unexpected culinary masterpiece.
