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Baked Garlic Summer Sausage, Spinach, Gouda Pasta Frittata

Easy and Quick Breakfast, Brunch or Dinner Frittata with healthy whole grain Brown Rice Pasta.

Course Breakfast, Brunch, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1 roll or 8 ounces Uncured Garlic Summer Sausage sliced or chopped, casing removed
  • 3 cups Fresh Baby Spinach
  • 16 ounces Gouda Cheese shredded
  • 12 Ounces Whole Grain Brown Rice Pasta
  • 3 tsp Eggs
  • 1/2 cup Milk or Heavy Cream
  • 1/2 cup Bone or Beef Broth
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Adobo All Purpose Seasoning
  • 1 tbsp Butter

Instructions

  1. Preheat oven at 350.

  2. In a large pot, boil water and cook pasta until al dente (left with a little bite or chew to it).

  3. In a large bowl, combine eggs, broth, milk, spinach and 1/4 cup cheese. Season with salt and pepper.

  4. In a medium or large saute pan, melt butter.

  5. Add cooked pasta. Make a slight indentation in the center of the noodles.

  6. Pour the egg, sausage, spinach and cheese mixture over the top of the pasta.

  7. Usually a large spoon or spatula, spread the mixture evenly to cover the entire noodles. Let the pasta and egg mixture cook on medium heat for a few minutes until just set around the edges.

  8. Sprinkle with the remaining cheese.

  9. Bake for 15 minutes until set. Allow it the pasta frittata to cool for 5 minutes and enjoy!

Recipe Notes

  1. When possible, use organic ingredients.