Skip to main content

Gluten-Free Pasta Frittata Recipe with Goat Cheese

Gluten free brown rice pasta makes this pasta frittata amazingly light

Pasta Frittata Magic.
Have I got a simple and flavorful Mediterranean inspired gluten-free pasta frittata recipe for you. It is perfect for the upcoming weekend. Throw it together for a lazy brunch, or a backyard picnic. But first, a logistical update.

Notes from long ago and not so far away... From the archives::

We are back from LA, safe and as sound as two people can be jetting from the oxygen saturated beach of Santa Monica to the rarefied (read- bone dry nosebleed inducing) air of Northern New Mexico. My "of a certain age" skin is not decidedly not happy. My razor textured Floyd's cut now looks like a highlighted squirrel on a tequila fueled bender. And to add insult to follicle injury, there's a technical snafu that despite daily phone calls, shameless begging and patient (I assure you) correction of our physical street address (corrected three times by three different customer service representatives eager to assist you). That's right.

No Internet.

Nada. We're trying- one more time- shooting for a Tuesday hook-up. But our hopes are tempered by frustration, to be honest. We are no longer giddy with Windstream anticipation. In fact, we no longer assume we will ever be surfing cyberspace from our casita again. We are looking at each other and sighing. Twiddling our collective thumbs. Craving California sushi. We are driving south to Santa Fe to check e-mail at The Travel Bug bookstore. In fact, I am writing to you this morning sitting among Texan tourists pawing fold-out maps and discussing day trips to the Anasazi ruins to a soundtrack of Native American Flute Music.

To be totally blunt, in the thick of all this quintessential New Mexican Mañana, I have lost my cooking mojo. I am crunching through a bag of chips and jarred salsa and calling it supper. I am looking at my martini and considering its three olives a proper food group. And therefore, dinner.

But if I did cook?

I'd whip up this perfectly simple frittata recipe from the archives and call it brunch.






Gluten Free Pasta Frittata Recipe

Italian Pasta Frittata Recipe

Recipe by Karina Allrich 8/2009


With leftover gluten-free spaghetti, there's only one fabulous thing to do. Whip up a quick and easy frittata. As luck would have it, we had some Portobello mushrooms, olives, sun-dried tomatoes and bell peppers.

Ingredients:


Leftover cooked gluten-free spaghetti - about a cup and a half to 2 cups
4 oz goat cheese, or other soft or shredded cheese
2 large portobello mushrooms, chopped
1 green or yellow bell pepper, cored, seeded, sliced thin
2 cloves garlic, minced
Olive oil
A goodly splash of balsamic vinegar
8 sun-dried tomatoes- soaked, drained, chopped
1/4 cup sliced ripe olives
Sea Salt and ground pepper
5 large organic free-range eggs
1/2 cup sour cream or plain Greek yogurt
Red chile flakes, or dried basil and oregano, to taste
1-2 oz. shredded Parmesan cheese

Instructions:


Preheat the oven to 375ºF.

Arrange the cooked spaghetti in the bottom of a 9-inch greased pie plate. Scatter pieces of the goat cheese all over the pasta.

In a medium skillet saute the mushrooms, bell pepper and garlic in a little olive oil over medium-high heat, till softened. Add a dash of balsamic vinegar and stir in the sun-dried tomatoes. Season with sea salt and ground pepper. When the veggies are tender, remove from heat and stir in the olives.

In the meantime, whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs.

Add the cooked veggies to the pasta and goat cheese; arrange evenly over the top.

Pour the egg mixture all over the pasta and veggies; 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. Sprinkle with the shredded Parmesan cheese.

Bake in a hot oven on a center rack for 35 minutes or so - until the frittata is set and golden brown. Use a thin knife to check the center for doneness, if you like.

Allow the frittata to cool for ten minutes before serving (this makes it much easier to slice). It's also good cold, if you feel like making an easy dish for a romantic picnic.

Makes 4 hearty servings. Serves 6 as a side dish.




TRENDING

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg