Gluten-Free Pasta Frittata

Gluten free pasta fritatta
Mediterranean style baked frittata with gluten-free pasta.

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.


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


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.

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Jennifer said...

Happy accidents are often some of the best meals we eat--don't you just love them? I do not envy all your moving activities; we just did that in July, and I was so exhausted by the time it was all said and done. I hope delicious frittatas and copious amounts of red wine will see you through!

Catherine said...

Hi Karina,

Mmmm... frittata with goat cheese! I forgot all about frittatas. And, I love simple. I will be trying this soon! Thank you.

Kalyn said...

Yum. I love the sound of this.

rowena said...

Absolutely gorgeous frittata Karina... goat cheese is one a MUST in my kitchen!

ilva said...

Do you know that this type of frittata with spaghetti has a special name here in Italy which I obviously can't remeber right now! I love the addition of goat's cheese-a great intuition!

BNA said...

That sounds absolutely fantastic, especially the goat cheese. I do so heart goat cheese.

Kathy said...

Mmmmmm....looks wonderful. I can't wait to try it!

Ivonne said...


Can I be invited over next time you improvise with whatever ingredients you have left? Really. You're stunning!

Jaclyn said...

That frittata sounds delicious and is especially appealing as I always have goat cheese around. However, I cannot digest cow's milk--any suggestions on how to get around the sour cream (can't do soy, either)?

By the way, I only just found your website about a month ago (after being diagnosed as gluten intolerant in January) and I adore it! Your recipes are wonderfully creative and delicious--they certainly inspire my cooking!

karina said...

Jennifer and Ivonne~ I love happy accidents and improvising. Truth be told - it's my favorite thing to do! I'd rather make something up than follow a recipe - even my own! ;-)

Catherine~ Frittatas are too simple! And too good!

Kalyn~ Thanks - I want to make some frittata "muffins" like you do - it's such a fabulous idea.

Rowena~ Ah, goat cheese. I love it cold on pears, and in almost any recipe. I bake it with salsa for a hot appetizer.

Ilva~ Ah - yes! Of course it would have a name of its own. If you remember, please share!

bna~ I heart goat cheese, too. Mucho.

Kathy~ Thanks!

Jaclyn~ You can skip the sour cream and make quiches and frittatas without any milk added - use just eggs. The trick is to use plenty of veggies and pasta.

Goat cheese was one of the first cheeses I could handle when I reintroduced dairy; also aged Cheddar and Parmesan [both have no lactose].

Michelle said...

Even though I made the largest pot of roasted vegetables my lasagna-size pyrex could hold, my 3 friends and I gobbled down all but about 1 cup of them Monday night for our breakfast. What can I say - they were fabulous with your hummus. :) So, I was wondering, would it work to make 1/2 a package of tinkyada fettucine or spaghetti, mix it with a few tablespoons of Muir Glen fire roasted tomato sauce, a splash of balsamic vinegar (it really makes the sauce taste wonderful), garlic, basil (if I have it), and red pepper flakes (there are roasted peppers and tomatoes among the vegetables and we don't like capers). I was planning on putting this pasta on the bottom of the pie plate, covering it with a few pieces of goat chees and then placing the scant serving of vegetables on top and then following the rest of the recipe except using some Eggology pure egg whites in addition to some real eggs (to use them up) and substituting Stonyfield lowfat (nonfat?) plain yogurt for the sour cream. My pie pan is made from silicone and it's pretty deep and frittatas cook beautifully in it (even though my oven is whacky). Do you think that this would work? If not, I could also thinly slice and quickly fry some ripe plantain slices and layer them on the bottom (I got this great idea from one your readers, I think Bess) and then add the little vegetables topped with a little goat cheese and proceed with the recipe with the aforementioned 2 modifications. Thanks, Karina, and friends!

karina said...

Hi Michelle!

Aren't roasted veggies the yummiest?

It sounds like you make a sauce similar to mine - and yeah, I think it should work. You don't want TOO much sauce. And I'd probably use only 1/4 package of the pasta, maybe at most, a third. You can judge by your pan, maybe.

You could also add mushrooms - they cook up quickly in a skillet - if you need more veggies for the top. Or a sliced onion, sauteed, if you like onions. Also, sliced black olives.

These pasta frittatas are very flexible!

Michelle said...

I love cold goat cheese on pears, too! Do you eat it on raw pears? I like it in a spinach salad with pears and maybe a few dried cranberries to give it creaminess, sweetness, and tanginess.

Eva :) said...

I love this idea. Sounds yum. Thanx! Eva :)

Tricia said...

Yummm.... here I thought I wouldn't make any more of your Well one frittata later we have enjoyed yet another one of your GF master pieces...accident or not.
Even my pickiest eaater proclaimed this a 4star winner!

Allie said...

Karina! I made this last night! It was sooooo good! So good! I had to use what i had so i substituted a little. I used brown rice penne pasta. I used Feta cheese instead of goat b/c i didn't have any. I used a 28 oz can of diced tomatoes and also added onions and green onions. It was soooo good! My co workers are all over it too! And my 9 yr old son LOVED it! Thanks so much for sharing with all of us!

Paula said...

I just pulled 'your' frittata out of the oven. My mouth is watering. It looks just as amazing as your picture and smells WONDERFUL! I love your blog/site. Thank you for helping me figure out how to eat gluten free and not feel deprived! I'm off to try the frittata and enjoy a happy tummy! Thanks!

~M said...

Do you think this would work with fresh spinach (a cup-worth)? Any special directions? Thanks!

Karina Allrich said...

Thanks everyone for your frittata enthusiasm! I'm glad you like the recipe. xox

It really is flexible- and using fresh spinach would be lovely. I'd use baby spinach leaves- wash, pat dry, snip off any long stems. Add them in the same manner- on the pasta. xox


Sarah said...

I really liked this recipe! I made it last night for me and my boyfriend (who does not have a gluten allergy but now because of my, eats less gluten than he ever would have thought...good guy). Anyway, we both liked it. I wasn't the biggest fan of the pasta on the bottom, and may try it next time with a GF crust, more of a quiche instead. But it was good!

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