This sounds fun, and a wonderful way to use up leftovers. I would try it with duck eggs and daiya cheese! Thanks to the gluten free Goddess for another fun recipe!
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| photo from Gluten Free Goddess |
Preheat the oven to 375ºF.
Lightly oil a 9-inch glass pie plate.
Heat a large skillet over medium-low heat and add the chopped kale salad. Stir until wilted a bit. Add the leftover spaghetti pasta. Stir lightly to combine. Heat through gently. Remove from heat.
Using tongs, arrange the spaghetti and kale in the bottom of the pie plate.
Scatter half the vegan mozzarella shreds over the pasta.
Beat the eggs with the soy milk or vegan sour cream until frothy. Season to taste with dried basil, oregano, nutmeg, sea salt, ground pepper and chives.
Pour the egg mixture all over the spaghetti and kale and allow the liquid to seep in. Sprinkle with the remaining shredded vegan mozzarella. Sprinkle chopped chives on the top and add a whisper of ground nutmeg, if desired.
Bake on a center rack for 35 minutes - until the frittata is set and golden in color. Check the center for doneness with a fork, if you like.
Allow the pasta frittata to cool for a few minutes before serving (this makes it much easier to slice).
This pasta frittata is also good cooled, at room temperature, for a make-ahead picnic dish.
Makes 4 hearty servings. Serves 6 as a side dish.
Recipe Source: glutenfreegoddess.blogspot.com
Read more: http://glutenfreegoddess.blogspot.com/2012/05/gluten-free-pasta-frittata-with-kale.html#ixzz2rL7rExHk
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