Gluten free pasta frittata

gluten free pasta frittata

gluten free pasta frittata

It sounds like an unusual combination but ever since I first tried a pasta frittata I have been obsessed! It’s such a filling, high protein dish. This gluten free version is full of flavour especially when topped with the smoky tomato sauce. This recipe can be reheated or enjoyed cold the next day making it a perfect lunch to take to work.


1 tsp garlic infused olive oil (or coconut oil)

100g gluten free pasta

3 eggs

2 tbsp fresh chives, chopped

½ tsp chilli flakes

1 tsp cider vinegar

1 handful of rocket

30g feta

½ tbsp mixed seeds (optional)

Smoky tomato sauce: (makes enough for 2 frittatas)

1 tsp hot smoked paprika

100g sundried tomatoes, rinsed and drained

1 tbsp garlic infused olive oil

10g basil

5 tbsp water

½ tbsp cider vinegar


  • Start by cooking the pasta as per instructions then drain
  • Preheat the grill to a medium heat
  • Whisk the egg with the chilli, vinegar and chives
  • Heat the oil in a frying pan over a medium heat
  • Add the pasta to the pan then pour over the egg mixture, making sure it covers the bottom of the pan
  • Dice the feta and sprinkle it over the frittata and cook for 2-3 minutes
  • Place the pan under the grill for another 2-3 minutes until the feta starts to brown
  • While the frittata is cooking make the sauce by combining all the ingredients in a food processor until smooth
  • Remove the frittata from the pan, top with rocket and spoonfuls of the sauce and sprinkle over the seeds if using

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