Gluten-Free Pasta Frittata with Kale

A slice of Gluten-Free Pasta Frittata with Kale (Dairy-Free)
Cooked brown rice pasta makes a lovely little crust for the eggs.

An Italian Classic - Updated

It's crunch time here at Casa Allrich. Moving day looms. Packing has begun. I've been sitting on the floor like a cast-off princess in a fairy tale assigned to her individuating task, combing not through haystacks or mountains of tiny grain but musty boxes of thirty-five-year-old letters, stacks of faded photographs and yellowed clippings, evidence of another life allegedly my own. I am struck most by the persistent echoes, the parallels spiked with the quirky twists of fate that led me here, to now, the line between seeking and creating blurring into a narrative that persists in your life like an ache.

We seek what we need to become. We long for the parts of ourselves we discarded out of necessity or people-pleasing acquiescence. Accommodation is a common theme in many a woman's life. Mid-life sharpens this trend into focus in subtle ways. When you begin counting seasons, and fewer summers await you, each choice you've picked up to now- and every discarded loss- becomes bittersweet and ripe with meaning.

All this contemplation and dust as we recycle the last remaining things we carry.

Our life has been whittled and sanded and simplified these last six years. An empty nest has its gifts. From the east coast to the west coast we have pared down and let go with each move (five times in six years). No original furniture remains. We own a sofa (a floor model bought in Marina Del Rey). A bed. Two desks. The truckload of books and old paintings is now a carload.

My boxes of cookbooks have shrunk from twenty to two.

Our move to Studio City is a gesture toward community (writing and film). A move closer to family (both sons- and a new daughter-in-law- live closer to Studio City than Redondo Beach). A move away from the ocean, but toward sun. From fog to heat. Our new neighborhood is a quiet, leafy one, framed in well tended white fenced gardens that rival Provincetown. We walked the block last week. Waist high lavender bushes, roses, iris and honeysuckle feed me in ways concrete and steel cannot. Small town New England is in my bones, I guess. And forever will be.

Today I offer you a recipe spun from the magic of leftover brown rice spaghetti and eggs- a creamy, light frittata. Perfect for when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover spaghetti in eggplant marinara.

The "cheese" I used was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite organic cheeses.

Easy and delicious. Gluten-Free Pasta Frittata with Kale (Dairy-Free)
Karina's Gluten-Free Pasta Frittata with Kale (Dairy-Free)

Karina's Gluten-Free Pasta Frittata Recipe with Kale

Recipe posted May 2012 by Karina Allrich.

I keep a bag of chopped kale salad on hand for nights when I'm too tired to cook. Kale salad can be added to eggs, pasta or a brown rice stir-fry for a super quick and healthy meal. Last night I added kale salad to leftover organic brown rice spaghetti with a bit of eggplant marinara. A perfect combo to use as a base for this fast and easy baked fritttata.


Olive oil, as needed
2 heaping cups chopped kale salad greens with carrot shreds
2 cups leftover (cooked) gluten-free spaghetti pasta with some sauce
4 oz Vegan Gourmet Mozzarella, shredded (or dairy cheeses)
5 large organic free-range eggs, beaten
1/2 cup plain soy milk, vegan or dairy sour cream
Dried basil and oregano, to taste
Sprinkle of ground nutmeg
Sea Salt and ground pepper, to taste
Chopped fresh chives, to taste


Preheat the oven to 375ºF.

Lightly oil a 9-inch glass pie plate.

Heat a large skillet over medium-low heat and add the chopped kale salad. Stir until wilted a bit. Add the leftover spaghetti pasta. Stir lightly to combine. Heat through gently. Remove from heat.

Using tongs, arrange the spaghetti and kale in the bottom of the pie plate.

Scatter half the vegan mozzarella shreds over the pasta.

Beat the eggs with the soy milk or vegan sour cream until frothy. Season to taste with dried basil, oregano, nutmeg, sea salt, ground pepper and chives.

Pour the egg mixture all over the spaghetti and kale and allow the liquid to seep in. Sprinkle with the remaining shredded vegan mozzarella. Sprinkle chopped chives on the top and add a whisper of ground nutmeg, if desired.

Bake on a center rack for 35 minutes - until the frittata is set and golden in color. Check the center for doneness with a fork, if you like.

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

This pasta frittata is also good cooled, at room temperature, for a make-ahead picnic dish.

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

Recipe Source:

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Leftover brown rice pasta makes a delicious Gluten-Free Pasta Frittata with Kale (Dairy-Free)
If you don't need to be dairy-free, use sour cream and mozzarella.

Gluten-Free Brown Rice Pasta Frittata with Kale (Dairy-Free)
Make this easy frittata for brunch or a backyard picnic.

More gluten-free eggs + kale recipes:

Kalyn's Kitchen: Baby Kale, Mozzarella and Egg Bake
Nomadic Foodie: Poached Eggs with Kale and Red Peppers
The Perfect Pantry: Kale, Mushroom and Caramelized Onion Breakfast Casserole

xox Karina 


Kalyn said...

Another beautiful post, as always! I wish I had your artistic talent in styling my photos. And I can't wait to see your new place when I come to LA again (which will be sooner now I know I am perfectly capable of driving there myself, so fun!)

Kaitlin @TheGardenGrazer said...

Just amazing... my goal is to one day take pictures half as good as yours! Thanks for your awesome recipes and inspiration :) said...

YUM! I've recently fallen in love with kale, but i've never tried it in eggs! I'll have to give it a go! thanks for the recipe! gorgeous pics!

Natalie said...

Wow, this looks so tasty!

Val @ Tips on Healthy Living said...

What a great way to use leftovers! I'm a big fried leftover pasta fan and a big frittata fan so this is perfect.

Lydia (The Perfect Pantry) said...

Thanks so much for linking to my kale breakfast casserole. I love kale in eggs, and I often make frittatas with leftover kale (cooked or raw) and whatever I find in the fridge. Something about eating my kale at breakfast time makes me feel so virtuous.

Anonymous said...

Wow...Too bad I can't try this since I can't have eggs. It looks delicious!!!! Miss eggs.

Marsha said...

Your evocative words always appeal to me first adn pull me in further. This one was especially nice since I too am in reflection, downsizing and transition. You recipes are unmatched for me. I will try this one this week!

Unknown said...

What does your note "with some sauce" mean? Did you have tomato sauce on your pasta. I love eggs as a main course and this looks wonderful. Thanks!


Karina Allrich said...

Thanks Everyone for the pasta frittata love.

As for sauce- my leftover brown rice spaghetti had some eggplant marinara sauce on it. You can use leftover GF pasta plain or sauced (sauced give you added flavor).

As for eggs- I make a vegan frittata, too. Maybe I should share that recipe soon?

Karina xox

Anonymous said...

Your remarks are so like the way I have been feeling lately...acknowledging parts of me lost and recognizing finally WHO I am and what's really important in my life, reflecting on the past and moving forward to the be. Thank you for this.
You are always inspiring! In life, and in the kitchen!

Anonymous said...

Your remarks are so like the way I have been feeling lately...acknowledging parts of me lost and recognizing finally WHO I am and what's really important in my life, reflecting on the past and moving forward to the future...shorter thought it might be. Thank you for this.
You are always inspiring! In life, and in the kitchen!

Cape Cod Kitty said...

Oh my, how you touch my soul with your words!
I truly enjoy the shedding of layers that comes with my aging process. As I have begun to contemplate retirement, it becomes even more pressing to purge. Reviewing the memories as I handle each piece, seems like my life in fast forward yet it is a kinder reflection. Time does that!
Your new location sounds so nice, and I love that it feels a bit like NE. May you be greeted by lovely new neighbors and friends!
Love to you,

Anonymous said...

I'm new to your site. I came for the gluten free recipes but I really love reading your entries. Thank you!

Jonathan said...

Thank you for this glimpse into your life, Karina. Beautiful post, beautiful recipe. :)

Anonymous said...

I tried this recipe last night and liked it very much! But I found that I way underseasoned it with the oregano, basil etc. (I'm a baker by nature -- I need measurements!) Could you give me a sense of how much of the herbs/spices you used? I'm going to try it again with more of them but would love your guidance....

YummyInspirations said...

What a beautiful recipe! Must try this! Thanks!

Unknown said...


Thanks for the help with the sauce question. I made it last night (dairy version), and it was awesome. I am incapable of following a recipe completely, so I made a few changes. Threw in some grape tomatoes that needed to be used, used pesto sauce, and seasoned with herb mix from penzy's called fox point. Oh and made it in cast iron skillet so I could wilt and bake in the same vessel. Cooking time was perfect and I loved the Kale/egg combo. So, so good.



florigamigirl said...

Delurking to enquire which 2 cookery books you've held on to, Karina. I'm just too nosey, I know!

{Sweet and Salty} said...

YUM! This looks delicious! :)

Anonymous said...

yes please your vegan recipe. I'm desperate to find a kale recipe my 22 month old will eat that isn't blended

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