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Cheesy Gluten-Free Pasta Frittata

Gluten free pasta fritatta

What do you make for dinner on a night when you have no fresh produce in the house (except for a few sad carrots) and you've got barely enough energy to pour yourself a glass of wine having spent the last four days doing errands and hardware store runs and keeping the house spotless and gleaming for multiple house showings?

You look at your leftovers and hope there is pasta. 

You pray you have eggs. You swoon when you discover a half a cup of goat cheese. You whip together a frittata so meltingly delectable that your husband closes his eyes in sheer bliss and says, How can something this simple be this good? Then he declares this latest frittata of yours to be his favorite. And as the warm bite of creamy egg and spinach and goat cheese melts in your mouth you sigh and meet his eyes across the table and confess,.

Darling, it's one of those happy accidents.

Gluten-Free Pasta Frittata Recipe


Leftover brown rice spaghetti makes a fabulous frittata. It can even have a little red sauce on it. In fact, I used leftover Tinkyada gluten-free brown rice spaghetti with a Mediterranean flavored sauce. Delicious. It doesn't get any easier.

Ingredients:

2 cups leftover cooked spaghetti pasta tossed in a sauce made with: roasted red peppers, diced fire roasted tomatoes, capers, balsamic vinegar, garlic, basil and red pepper flakes
1 cup thawed frozen chopped spinach, drained well
4 oz fresh goat cheese
6 organic free-range eggs
1/2 cup sour cream or full fat yogurt
Several dashes of Old Bay Seasoning, nutmeg, red chili flakes, dried basil, to taste
1-2 tablespoons Parmesan, freshly shredded, for the top

Instructions:

Preheat the oven to 375ºF.

Arrange the leftover spaghetti pasta in the bottom of a 9-inch oiled pie plate. Scatter the spinach and pieces of goat cheese all over the pasta.

Whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs.

Pour the egg mixture all over the pasta and using a fork, shimmy the pasta a bit to allow the egg mixture to seep in and around.

Sprinkle with extra red pepper flakes, basil, or your favorite seasoning.

Dust the top with shredded Parmesan.

Bake in a hot oven on a center rack for 35 minutes or so until the frittata is puffed and golden brown, and the center is set.

Allow the frittata to cool for ten minutes before slicing and serving. A crisp salad of baby greens with chopped seasonal fruit would be perfect with this.

Serve with a dry Italian red.

Makes 4 to 6 servings.


Recipe Source: glutenfreegoddess.blogspot.com

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