Spaghetti and Vegetable Frittata

I found a similar-to-this-recipe in the January All You magazine and just had to make it, gluten free of course. I have discovered that frittatas are one of the best ways to get my kids to eat their vegetables. And they can be a wonderful meatless meal.The original recipe called for zucchini, tomatoes and spinach. None of those particular vegetables are favorites with my kids, so I put in broccoli and tri-colored bell peppers. I used Fontina instead of Mozzarella and Parmesan. I added more eggs and more flavor in the form of seasonings. I used a new brand of rice pasta and was a little disappointed in its texture. I will stick with Tinkyada in the future.

Source: Amerikanki -

Import to my cookbook