Gluten-free pasta pie, a savory and delicious frittata style dish.
Happy first weekend in March! Spring is in the air. To celebrate, here's an eggy, savory pie for the coming greening season, spiked with the kicked-up heat of jalapeños. It's a hybrid of traditional kugel, quiche, and pasta frittata. Kinda postmodern eggilicious. And the best part is, it's a super easy recipe. Perfect for a light brunch, a weeknight supper, or any time you crave huevos. Which is less fraught with guilt, now that the Powers That Be have decided eggs are not the enemy they once touted. Especially if you use organic eggs from humanely raised, vegetarian fed free-range chickens. Happier eggs contain higher levels of omega-3 fatty acids, beta-carotene and vitamins A, D and E, it turns out. Which makes this frittata pie idea a nutritious way to use up leftover gluten-free spaghetti.
Your mother's pasta frittata, this isn't. Your mother didn't make you pasta frittata?
What are you waiting for?
Karina's Artichoke and Jalapeño Savory Pie Recipe
Recipe posted March 2008.
- 1 tablespoon extra virgin olive oil
- 2 cups cooked gluten-free Tinkyada brown rice spaghetti
- 2-3 cloves garlic, minced
- 10 halved artichoke hearts- if frozen, thawed
- 8-oz cream cheese or Greek style yogurt
- 8 large free-range organic eggs
- 2 heaping tablespoons jarred jalapeños
- 2 tablespoons fresh chopped cilantro- or parsley, if preferred
- A pinch of nutmeg
- Sea salt and ground pepper, to taste
- 2 medium size vine-ripe or heirloom tomatoes, sliced