|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 parsley, mint, chives, sweet red pepper and free-range eggs.|
|Baked to perfection. A light and easy frittata for brunch.|
Gluten-Free Frittata Recipe with Brown Rice Penne
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
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).
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: glutenfreegoddess.blogspot.com
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|My frittata is dairy-free, but you could add sour cream or goat cheese.|