Wayne just loves this frittata because it encompasses the best of both of his favorite foods, that is, eggs and pasta. I have substituted gluten free linguine (Quinoa gluten free works well) for the usual potatoes in the recipe. It is fun food and delicious too. It actually tastes better the next day at room temperature. The frittata is a good lunch box or picnic food. A fresh tomato salad is the perfect accompaniment. Enjoy!
6 large eggs
3 oz. cooked and drained gluten free linguine (our choice is Quinoa)
1/2 cup chopped red onion
3 cups fresh spinach leaves
1/2 cup grated parmesan cheese
3/4 cup cubed mozzarella cheese
Handful chopped fresh basil leaves
3 Tablespoons olive oil
Salt and Cracked pepper to taste
Beat eggs in bowl. Add parmesan cheese, basil, salt and pepper. Set aside. In a 10 inch skillet, saute red onion in olive oil for several minutes until translucent. Stir in spinach leaves until wilted. Place mozzarella cubes and linguine on top of spinach and onion mixture in skillet. Pour egg mixture over all. Turn heat down low, cover, and cook until just set. It sets rather quickly, so keep an eye on it and don’t overcook.
When just set and still a litte moist on top, brown quickly under the broiler for about a minute. Makes about 4 servings.