Gluten Free Pasta Frittata Recipe
This Gluten Free Pasta Frittata is exactly what it sounds like … it’s pasta in a frittata! It is a breakfast-meets-dinner kind of meal and can be served at any time of the day.
This fabulous frittata is a wonderful way to get a meal on the table quickly and is a great way to use up leftover pasta and any leftover meats or even veggies.
Start with your favorite gluten free spaghetti and then add pasture-raised eggs (I use Nature’s Yoke). All the other ingredients are able to be swapped – try diced ham instead of bacon or cheddar cheese instead of mozzarella, throw in some diced bell pepper, the list goes on and on! Use this recipe method as a base and customize with what you have on hand.
If you’re ever having trouble deciding what to make for breakfast, lunch, or dinner, this recipe is the perfect go-to!
- Kosher or fine sea salt
- 12 ounces gluten free spaghetti
- 4 tablespoons olive oil divided
- 2 garlic cloves smashed
- 4 slices bacon chopped
- 6 large pastured eggs
- 1 cup grated mozzarella cheese
- 4 green onions sliced
- ½ teaspoon black pepper
- ½ cup Parmesan cheese
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and toss with 2 tablespoons olive oil.
Preheat the oven to 350 degrees.
Heat the remaining 2 tablespoons olive oil in a large, oven-proof skillet over medium heat. Add the garlic and cook just until fragrant and the garlic is starting to brown slightly. Remove and discard the garlic. Add the bacon, turn the heat up to medium-high and cook the bacon, stirring occasionally, until crisp.
In a large bowl, whisk the eggs. Stir in the mozzarella cheese, green onions, ½ teaspoon salt, and ½ teaspoon pepper.
When the bacon is crisp, add the pasta to combine. Add the egg mixture, allowing it to spread evenly in the pan. Sprinkle the Parmesan cheese on top. Cook on top of the stove just until the bottom sets and is starting to brown. Put the pan in the oven and cook for 10 minutes or until set.
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