brown rice, eggs, gluten free, mushrooms, New York City, pasta, tomatoes
Hey Guys! Happy Monday to you all!
I thought I’d share a little bit about my exciting weekend! Well, as you may know, the NYC Wine and Food Festival was this weekend. And sure enough…I had to go. :)
There was one talk in particular that really struck my fancy: Giada De Laurentiis and Bobby Flay talking about their roles on The Next Food Network Star. Well…I didn’t have a ticket for this powerhouse duo of a talk…so I arrived to The Times Center an hour early and talked to the guy at Will Call. He promised to let me know if there were any last minute cancellations or no shows. Sure enough, there was…and I ended up Second Row, dead Center.
So if that wasn’t enough, I knew this was my big chance to talk to them about Gluten Free Happy Tummy. So I made up a packet and was ready to strike when the opportunity presented itself.
And did it ever! After the show, I was able to talk to Mr. Flay about GFHT, and gave him the packet! My life is complete:) haha juuuust kidding, but it truly was exciting.
So anyway, that was my excitement of the year:) haha
Tonight I thought I’d share a fabulous recipe for my Spaghetti Frittata! Sadly, it’s not vegan, but it IS Gluten and Dairy Free and 100% delicious.
When I first served this, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!
This recipe is a great way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)
First: The spaghetti and marinara.
1/4 onion, chopped
2 garlic cloves, minced
1 can organic diced tomatoes
1/2 tsp dried oregano and basil
pinch red pepper flakes
Sautee 1/4 onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta as well as the sauce for the spaghetti.
After the sauce is prepared, mix your cooked brown rice noodles with it. Set aside.
Next, get your veggies ready for the frittata:
1/2 onion, diced
6 button mushrooms, sliced
1 garlic clove, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
a dozen or so kalamata olives, sliced
Sautee your onion, mushrooms and garlic in 2 tsp EVOO with salt and pepper. Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.
Take off the heat and stir in: sliced kalamata olives. Set aside.
Assembling your fritatta:
Beat 5 whole farm-fresh, pastured eggs and 3 egg whites with a little salt and pepper.
Spray a square baking dish with olive oil spray. Take out your noodles from the sauce. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side). Toss with the eggs and the veggie mixture. Pour this into the prepared baking dish.
Next shred some Old Kentucky Tomme Goat Cheese or use Daiya Cheeze shreds.
Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?
Bake in a 375 degree oven for 35-40 minutes.
Serve with the chunky marinara on the side and enjoy!
This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.” There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara. And the spaghetti was marvelous…there were different textures…some got crunchy and golden, while others were chewy and succulent. I loved the chewy, meaty mushrooms too!