Recipe For Spaghetti and Vegetable Frittata


I found a similar-to-this-recipe in the January All You magazine and just had to make it, gluten free of course. I have discovered that frittatas are one of the best ways to get my kids to eat their vegetables. And they can be a wonderful meatless meal.

The original recipe called for zucchini, tomatoes and spinach. None of those particular vegetables are favorites with my kids, so I put in broccoli and tri-colored bell peppers. I used Fontina instead of Mozzarella and Parmesan. I added more eggs and more flavor in the form of seasonings. I used a new brand of rice pasta and was a little disappointed in its texture. I will stick with Tinkyada in the future.

1. Info for Spaghetti and Vegetable Frittata

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Spaghetti and Vegetable Frittata

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 head broccoli, trimmed and cut into florets
  • 10 tri-colored baby bell peppers, seeded and chopped
  • 12 oz gluten free pasta, cooked and drained
  • 10 eggs, beaten
  • 1 tsp marjoram
  • 1½ tsp salt
  • 1 cup shredded Fontina cheese

3. Directions:

  1. In a large non-stick skillet, heat oil.
  2. Add onion, garlic, broccoli and pepper.
  3. Stir and cook until the broccoli is crisp-tender.
  4. Place cooked pasta in the bottom of a greased 3 quart casserole.
  5. Top the pasta with the cooked vegetables.
  6. In another bowl, whisk the eggs, marjoram, garlic powder, salt and black pepper.
  7. Pour eggs over the vegetables and toss just enough to get the eggs down to the pasta.
  8. Top with cheese and bake in a preheated 425 degree oven for 20-25 minutes or until the eggs are set, but not dry.

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