Gluten-Free Pasta Frittata with Kale
Friday, July 24, 2020
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An Italian Classic - Updated.
Today I offer you a recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or 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.
It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times.
For dairy-free folks- the "cheese" pictured in this version 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. I've made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of real mozzarella and Parmesan. It's a very versatile recipe.
Have fun with it!
XOX
Karina
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