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