Gluten-Free Frittata with Brown Rice Penne

Karina's lovely gluten-free brown rice penne frittata
Gluten-free pasta frittata made with brown rice penne.

Summer is officially upon us- allegedly. And by us I mean those of us calling the Northern hemisphere our home. See? I didn't forget you lovely readers from the topsy-turvy land Down Under, strapped to snowboards or skiing the snowy slopes of Victoria in need of steaming mugs of soup and plates of comfort food. I know it's winter for you. I get it. I do. I'm chilly, too. I've got Popsicle toes. And just so you know I'm not pulling your leg, Mate, I'll let you in on a little secret.

I'm not sporting a bikini these days, either.

Well, I don't actually own a bikini, so that might not be terribly shocking news (I don't think I've even touched a bikini since 1982, and for that wise choice alone, countless thousands are grateful).

I'm still layering my long sleeved tees and thick fuzzy sweatshirts, you see. Here in Redondo Beach we have the annual weather effect (grumpily or fondly) known as June Gloom. Brushed velvet fog and low slung clouds hug the coast each morning and shower us with mist that would make Ireland proud.

It's a marine layer issue, so they say.

After three (long) sun baked years in Northern New Mexico, I rather like it. It's moody and hushed and inspiring in a rainy day spirit sort of way, transforming the technicolor blue of L.A. skies into wallflower introversion, softening and muting the usual exuberance and clamor that is Los Angeles. It's the kind of weather that makes you crave a good book.

And a lazy brunch.

Perhaps this light and easy frittata recipe will please both hemispheres.

Those in bikinis, and those snug in UGGs .

Fresh ingredients for a lovely frittata
Fresh parsley, mint, chives, sweet red pepper and free-range eggs.

Gluten free dairy free frittata with brown rice penne by Karina
Baked to perfection. A light and easy frittata for brunch.

Gluten-Free Frittata Recipe with Brown Rice Penne

As long time readers know, I love baking a frittata with leftover brown rice spaghetti. So fabulous. But truth be told, brown rice penne might be nudging its non-traditional way into my culinary heart. This perky tubular noodle makes a perfect bite of eggy-pasta goodness.


6 large organic free-range eggs
1/2 cup non-dairy cream, sour cream or plain yogurt
Sea Salt and ground pepper, to taste
1 tablespoon chopped fresh parsley
2 teaspoons snipped fresh chives
2 teaspoons chopped fresh mint
Olive oil
1/3 cup diced red bell pepper
1/3 cup diced yellow bell pepper
2 cups brown rice penne, cooked to al dente


Preheat the oven to 375 degrees F.

Whisk the eggs with the non-dairy cream till frothy. Season to taste with sea salt, parsley, chives, and mint. Set aside.

Lightly oil a 10-inch cast iron skillet. Place it on medium heat and cook the red and yellow pepper for 4-5 minutes, until slightly browned and softened.

Add the cooked brown rice penne to the skillet, and stir gently to combine it with the peppers, arranging the penne evenly in the pan.

Quickly pour the egg mixture all over the penne pasta and peppers. Using a small spatula or spoon, shimmy the pasta a bit to allow the egg mixture to seep in and around each piece.

After a minute or so on medium heat, remove the skillet from the stove and place it in the center of a preheated oven. Bake the frittata for about 20 minutes, until the frittata is set in the center, and golden brown around the edges. Use a thin knife to check the center for doneness, if you like.

Allow the frittata to cool for a few minutes before serving (this makes it much easier to slice).

Dairy Options:

Replace non-dairy cream with organic sour cream or Greek yogurt. Add 4 oz organic goat cheese, feta, or shredded cheese on the top.

Cook time: 20 minutes

Yield: Makes 4 hearty servings. Serves 6 as a side dish.

Recipe Source:

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Gluten free dairy free baked frittata
My frittata is dairy-free, but you could add sour cream or goat cheese.



  1. This looks so beautiful Karina! We've been having a lot of rain here in the Canadian prairies. Today, however, the sky looks as straight out of a cartoon from 1967 as it can get. This recipe definitly would not work for my dietary requirements, but it is, in a way, intoxicating to stare at. I do miss your recipes being egg-free by default, but it's absolutely wonderful how so many of them still are, even with the massive benefits cooking with eggs provides. You're so selfless to still make so many recipes vegan, and always have a mental list of (substitutes for)substitutes ready at any moment. You're the only gluten-free blogger/chef/mad scientist/artist I know of who does that.

    I hope you bask in the misunderstood weather you're having right now!

  2. That looks so delicious. In Utah the torrential rains have finally ended and we're getting some sun. I have been digging in the dirt and feeling happy. A little mist by the ocean would be okay too though, especially if you had this to nosh on.

  3. I've been thinking about frittatas lately, and this looks delightful. I love brown rice penne. Thanks for the recipe!

  4. Wait.. What? Frittata with penne? wow, I never knew you can put your pasta in eggs and make Frittata off of it but now that you shared the recipe, its makes SO much sense and sounds fabulous!

  5. Anonymous11:37

    I miss eggs. I am so glad they are back on your menu & give you no trouble. I will just go bask in the glory that is flax seed gel in my frittata-less land. ;)

    ~Jenn in Forest Grove

  6. MaryG14:37

    I loved loved loved Just Kids.....

  7. Anonymous16:55

    It seems like a lot there. Does it make good leftovers? Thanks :)

  8. Ooooh - in my uggs as I type it is a brisk sunny 10c (50 F?) in NSW Australia. We have just gone gluten free for my 6 year old and wow does she love eggs - great recipe I'll try this weekend.
    our family blog

  9. Miranda21:13

    From wintry Melbourne in Victoria, Australia I thank you for this recipe. Even though the sun is out the wind is wicked. Something warm for lunch - this is definitely it!

  10. Thanks for including us too! It's FREEZING here in Canberra with snow on the mountains and icy gusts of wind blowing straight off them onto me! This fritatta is fantastic and just what I need to warm me up from the inside out!

  11. Great idea and lovely mix of flavors... as you suggested I would try with feta cheese to add a little kick and loads of fresh herbs from the garden! Beautiful photos as usual! :)

  12. It looks like a small pizza. I think is delicious!!

    As I love basil, I think I will add even some leaves. I love the idea!!

  13. I prepared it this morning - it's delicious! Instead of the pepper I used pickled red bell pepper because I already had, and as I said I added some basil leaves

  14. I love frittata, even the left-overs are good.
    Aotearoa - the land of the long white cloud - is grey, cold and miserable right now.
    I wish you some sunshine, but I love the sound of brushed velvet fog...

  15. Hi,
    Can I replace the non-dairy cream with soy/rice milk? I cant have greek yogurt and not sure where to get a healthy non-dairy cream.

  16. Thanks, Everyone! As for subbing the cream, use soy milk or your milk/cream of choice. Thin rice milk will make a less rich and creamy custard, however.


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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox