Spaghetti Frittata

Date: 30 Mar 2014 Author: Jacqui Categories: Food, Main Dishes, Savory Snacks & Nibbles 0

Before I was diagnosed Celiac, my favorite stand-by when it came to preparing a speedy lunch or supper was Spaghetti Frittata. I never have any left overs to make a Frittata like you are supposed to do when you do have left overs! I make my Frittata fresh from scratch. It is easy to prepare and so yummy especially if you leave it a bit longer so  it will become extra crispy! Now with the range of GF Pastas around, I can still enjoy this and you would never tell it was Gluten Free!

This is my version. Normally, beaten eggs are added at the end hence a Frittata, but I normally omit the eggs and it still comes pretty good without. You can basically throw in whatever you like, what cheese you prefer, bacon, pancetta, sausage, or even chopped spring onions, peas or thinly sliced zucchini… The options are endless! I personally prefer mine plain but spicy.  It makes a lovely meal served with salad greens.

I am calculating enough for two/three portions.


  • 350-400 g gluten free spaghetti
  • 2 cloves garlic crushed
  • 1 can of chopped tomatoes or passata
  • Salt, pepper and chilli
  • Parmesan cheese, Ricotta Salata or grated smoked Scamorza
  • Chopped Pancetta (optional)
  • Fresh chopped parsley or basil
  • Olive oil
  • 3 eggs beaten if using

Boil the pasta but leave a little undercooked so it will not break when you mix it and also it will not be overcooked when frying the frittata.
In the meantime saute the pancetta if using, followed by the crushed garlic and after that, the passata or polpa.  Season and leave to simmer for a few minutes. When spaghetti is ready, drain and throw it back into the pan with the tomato sauce.  Add your chosen cheese, other seasonings like chilli if using and the parsley.  Combine gently, but well.  If mixture is too dry, put in a few splashes of olive oil.  Or mix in the beaten eggs if using,  in which case you do not need to do the previous step.

Heat a tablespoon of olive oil in a large frying pan and throw in the pasta.  Level it so it will be flat and fry it until it starts crisping. With the help of a round plate, turn the frittata over and gently slide back into the pan to brown the other side.

When cooked, slide onto a large round dish and serve either on its own or with a mixed greens salad on the side.

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