Karina Allrich (aka the Gluten-Free Goddess) has created what is probably one of my favorite all-time dishes, the frittata. I make at least one of these every week (sometimes more). I use just about every add-in known to mankind. There’s really nothing you can’t do with a frittata. All of that being said, putting pasta in it was one thing I’ve never tried. I’m not a big pasta eater, but if I did eat it, this sounds like it would be really good.
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“…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…”
Read the full post & get the recipe »
