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Vegetable and spaghetti frittata
Vegetable and spaghetti frittata
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Delicious gluten-free frittata, loaded with fiber, ideal for packed lunches.
Ingredients:
  • 125g gluten-free spaghetti, broken
  • 18.20 gm olive oil
  • 200g onion
  • 2 large carrots, peeled, grated
  • 500.00 ml frozen peas, corn and capsicum
  • 125.00 ml potato flour
  • 4.00 gm gluten-free baking powder
  • 6 eggs, lightly beaten
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm round springform pan, and line the base and sides with baking paper.
  • Boil pasta in a large saucepan of salted water according to packet instructions until tender. Drain and transfer to a large heatproof bowl. Allow to cool for 5 minutes.
  • Heat oil in a frying pan over medium-high heat. Sauté onion and carrot for 5 minutes until softened. Add frozen vegetables and stir.
  • Combine the vegetable mixture with spaghetti and mix in the flour, baking powder, and eggs until fully incorporated. Transfer the mixture to a greased pan and bake for 35 to 40 minutes, or until golden brown and set. Let it cool down in the pan before slicing into 12 wedges. Store the wedges in the fridge in an airtight container once completely cooled.

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