This recipe for pasta dairy-free frittata is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Mimi Chang.
Mimi says this dairy-free frittata is an “excellent way to use leftover pasta. BUT I admit that for this dish, I will go ahead and boil spaghetti for the sole reason that I am craving pasta frittata. Eggs and radishes always symbolize spring. And although this dish is not vegan, the lack of meat lightens things up.”
Special Diet Notes: Spring Pasta Dairy-Free Frittata
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
- 10 large eggs
- ½ cup canned coconut milk
- 2 teaspoons salt, or more to taste
- 2 teaspoons black pepper
- 1 tablespoon dried thyme
- 16-ounce bag of radishes, rinsed and thinly sliced
- 1 bunch scallions, chopped
- 2 tablespoons refined coconut oil
- 6 cups leftover cooked spaghetti (from 12 oz dried – use gluten free noodles, if needed)
- 2 tablespoons olive oil
- Beat eggs, coconut milk, salt, pepper and thyme.
- Heat coconut oil over medium-high heat in an oven proof 12-inch skillet with at least 3 inch sides. Add radishes and saute for 4 -5 minutes. Pour ½ cup of water over radishes, lower heat to medium and simmer radishes until all water evaporates and radishes are cooked through and soft, about 5 minutes.
- Add 2 tablespoons olive oil to the pan and add scallions. Saute the radishes and scallions together over medium heat for 1 minute. Add pasta and egg mixture. Incorporate all ingredients. Cover and cook over medium heat until bottom of frittata is set and eggs firm up, about 6-7minutes. Check every now and then - Lower heat if it seems sides and bottom are browning to quickly.
- Place under broiler for 3-5 minutes to brown top. Let cool at least 15 minutes. Cut into wedges to serve.
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