Sunday, December 30, 2012

Gluten Free Spaghetti Frittata w/ Goat Cheese!

Sometimes the craziest combinations are surprisingly scrumptious! That was the story at our house tonight.
look at the hidden gems in the fritatta
I recently came across a recipe for a spaghetti fritatta. I thought…gluten free pasta and veggies, with wholesome protein from farm fresh eggs…what’s not to love! At first, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!
This recipe is a way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)
marinara goodness
First: The spaghetti and marinara.
Sautee 1/4 red onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta and the sauce for the spaghetti.
After the sauce is prepared, mix your cooked noodles with it.
Next, get your veggies ready for the fritatta:
Sautee in 2 tsp EVOO
1/2 red onion, diced
6 button mushrooms, sliced
1 garlic clove, minced.
Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.
Take off the heat and stir in: sliced kalamata olives.
look at the beautiful veggies peeking through
Assembling your fritatta:
Spray a square baking dish with olive oil spray. Take out your noodles from the sauce and put them in a layer in the bottom of your baking dish. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side).
Next shred some Old Kentucky Tomme Goat Cheese!
Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?
Then, take your veggie mixture and make a layer over the cheese.
Finally, beat 5 whole eggs and 3 egg whites in a bowl. Add a little salt and pepper and pour over the top of the veggies. Give the baking dish a little shake to evenly distribute the eggs.
Bake in a 375 degree oven for 35-40 minutes.
Serve with the chunky marinara on the side and enjoy!
This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.”  There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara.
Tomorrow’s Friday! Another week down. Still flaring, but still hopeful.
Tools used in this recipe: 

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