I was on glutenfreemommy.com yesterday, one of my new favorite sites and she had posted a link to the recipe below:

 Mediterranean Pasta Frittata

http://glutenfreegoddess.blogspot.com/2006/03/mediterranean-pasta-frittata.html

Leftover spaghetti makes a fabulous frittata. I used Tinkyada gluten-free brown rice spaghetti tossed with a little spicy red sauce. It doesn’t get any easier.

2 cups leftover [cooked] spaghetti pasta tossed in a sauce made with: roasted red peppers, diced fire roasted tomatoes, capers, balsamic vinegar, garlic, basil and red pepper flakes
1 cup thawed frozen chopped spinach, drained well
4 oz goat cheese
6 organic free-range eggs
1/2 cup sour cream
several dashes of Old Bay Seasoning, nutmeg, red chili flakes, dried basil, to taste
1-2 tablespoons Parmesan, freshly shredded, for the top

Preheat the oven to 375 degrees F.

Arrange the leftover spaghetti pasta in the bottom of a 9-inch oiled pie plate. Scatter the spinach and pieces of goat cheese all over the pasta.

Whisk the eggs with the sour cream till smooth and frothy. Season to taste with spices and herbs. Pour the egg mixture all over the pasta and using a fork, shimmy the pasta a bit to allow the egg mixture to seep in and around. Sprinkle with extra red pepper flakes, basil, or your favorite seasoning. Dust the top with shredded Parmesan.

Bake in a hot oven on a center rack for 35 minutes or so until the frittata is puffed and golden brown, and the center is set.

Allow the frittata to cool for ten minutes before slicing and serving. A crisp salad of baby greens would be perfect with this. Unfortunately, we were salad-less. But we had plenty of Italian vino.

Makes 4 to 6 servings.

So I looked at what i had at home and made a few modifications….and YUM YUM YUM!

I used brown rice penne pasta. I layed it out uncooked (too lazy to cook first! lol!) then barely covered the pasta with water. Then sprinkled the frozen chopped spinach on it. Then I sprinkled feta cheese on top of the spinach. Instead of topping it with parmesan, i had sprinkled mozzarella cheese. The tomatos i used were from a 28oz can of diced tomatos. I also added onions and green onions also to the egg/sourcream/spices mix. It was sooo good! Not as light as we probably need, but eat a smaller portion if you need too