Gluten-Free Pasta Frittata Recipe with Goat Cheese

Gluten free brown rice pasta makes this pasta frittata amazingly light
Tasty gluten-free pasta frittata.

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 languid late summer picnic. But first, a logistical update. 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.

Martinis and Carlos Nacai are optional.

Gluten Free Pasta Frittata Recipe
Easy and delicious pasta frittata recipe- gluten-free.

Italian Pasta Frittata Recipe

With leftover gluten-free brown rice 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.


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 yogurt
Red chile flakes, or dried basil and oregano, to taste
1-2 oz. shredded Parmesan cheese


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.



A Pelaia said...

This looks fabulous! You reminded me that I haven't made a frittata in ages - it's time to remedy that!

Ari (Baking and Books)

Garrett said...

Hey, whats up? My God, I know i consistently say this, but I so want to eat your food. I am hunting for a book on SW cooking, any suggestions?

Shannon said...

I just recently found your blog (having only been diagnosed with Celiac this week). I love the look and layout you have used. It's beautiful. And the photography is stunning. I can't wait to start trying your recipes. Actually, I love your blog so much it inspired me to create my own to chronicle this new dietary journey I am starting!

Dave Gill said...

Hi, Karina
I made this frittata this evening for my wife. It got 2 thumbs up and "you can make this again". (You're 2 for 2 in "you can make this again.... the baked chicken was the other).

I'm happy for Shannon in finding this blog so soon after diagnosis My wife was diagnosed about 22 years ago - before the Internet... before Bette Hagman... we bought lots of alleged cookbooks with lots of inedible recipes. We baked lots of bricks.

If ya gotta go gluten-free, these are definitely the days to do it! There are so many great choices - and Karina is just my latest find.


Dave Gill

ita darling. said...

I made this fritatta tonight, except i used baked spaghetti squash, sauteed spinach, baby bellas and sun-dried tomatoes. i had to bake a little longer due to the higher moisture in the squash, but it got great reviews from my SO, i think it will be even better tomorrow after a night of setting even further. thanks for the inspiration!

Megs said...

This looks really good. I will definitely try this sort of reminds me of a quiche, although the crust is jammed inside the filling!
Looks delicious!

Amy Green said...

This is what I love about you - your persistence to do what you love no matter what. Cooking aside, your sheer determination to overcome even when quitting looks good is just not part of who you are.

I understand the loss of cooking mojo, too. We just finished remodeling our kitchen and it took me a while to settle in and actually cook something. I felt lost with everything in a new home. It took a while for me to settle back into things as they are. Would have loved to have your fritatta for dinner. Looks much better than what I ate.

Ellen said...

This sounds like the perfect recipe to have in my regular rotation. I'm wondering about changing the eggs to tofu, though. I will experiment and see what I can come up with. Thanks, as usual, for the FABULOUS post and inspiration.

Hey, btw, I'm in the market for a new camera. What do you use to take your food pics? I'm thinking about a Canon Rebel XSI with an extra macro lens.


Recent blog:=- Gluten Free Blueberry Scones

gfe--gluten free easily said...

Boy, you guys have had a time. Having to drive to get to the web is no fun at all. I have to agree with everyone else ... your site is looking wonderful! Every time I come it seems to have a new and lovely look. :-)

Frittatas are a favorite. I always love seeing what folks put in theirs. This one sounds and looks quite scrumptious--thanks!


Recent blog:=- Glorious Fruit Easily

Pam ( said...


Karina said...

I use the Canon Rebel, with the cheap kit zoom lens. Someday I'd love to upgrade.

Gaile said...

as usual, a completely brilliant idea! I think I'll make extra pasta next time just so we can have this for brunch on the weekend. Thank you!

Recent blog:=- Going back to Cali..

Guest said...

What do you think about grinding your own flours? I have a Vitamix and have thought about grinding my own brown rice, millet, etc...

Recent undefined:=-

Danny said...

I'm blown away by your blog and creativity. Can't wait to try and make this!

Danny ( said...

Inspired by your creativity!

Karina said...

I got a dry container for the Vita-Mix to try this. Stay tuned.

Karina said...

Susan Curtis runs a Santa Fe Cooking School here- her recipes and cookbooks are fabulous.

Recent blog:=- Italian Pasta Frittata with Goat Cheese, Portobellos, Olives + Sun-dried Tomatoes

Bill Medifast said...

This looks quite delicious. It is great when a photo can make you hungry. Dinner one night this week that is for sure!

Ann from Montana said...

Oh, Oh, Oh!! Last night I made Italian Foodies carbonara with Tinkyada brown rice spaghetti style pasta (traditional with no cream: - and used the leftovers in this recipe leaving out 1 egg, since there was egg in the pasta. I had to stop myself at 1/4 of the pie!

ita darling's version with spaghetti squash sounds good also :)!

I sometimes make a crustless quiche, but I like this frittata even better - Thank you!

Iscah Mara said...

My favorite thing about a frittata is that you can fill it with absolutely whatever you have in the house. Tonight it's reconstituted morrells, chicken sausage, walla walla onion, garlic & herbed goat cheese.

I'm trying a gf goddess week for my menu. Can't wait - I'll keep in touch.

Gluten-Free Goddess eBook on iTunes