Angela's Italian Recipe for Pasta Frittata (Gluten Free)

Pasta Frittata (Gluten Free)


Ingredients: 1 and 1/2 cups to 2 cups cooked brown rice spaghetti 4 oz goat cheese 2 large Portobello mushrooms, chopped 1 green bell pepper, cored, seeded, sliced thin 2 cloves garlic, minced Extra virgin olive oil Balsamic vinegar 8 sun-dried tomatoes soaked, drained, chopped Sea salt and ground pepper 5 large organic free-range eggs 1/2 cup sour cream or plain yogurt Dried basil and oregano, to taste 1-2 oz shredded Parmigiano cheese Directions:

Preheat the oven to 375°F. Arrange the cooked spaghetti in the bottom of a 9-inch greased pie plate. Scatter pieces of goat cheese 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 sun-dried tomatoes. Season with sea salt and ground pepper. When the vegetables are tender, remove from heat. In the meantime, whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs. Add the cooked vegetables to the pasta and cheese; arrange evenly over the top. Pour the egg mixture all over the pasta and vegetables; and using a fork, spread the pasta a bit to allow the egg mixture to seep in and around. Sprinkle with extra dried basil or oregano. Sprinkle with the shredded Parmigiano cheese. Bake in a hot oven on a center rack for 35 minutes 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 10 minutes before serving. Makes 4 servings.

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