Spaghetti Squash Frittata |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I literally just made this up an hour ago and it is amazing! The spaghetti squash were leftovers from last night for spaghetti squash marinara, another must try recipe! Enjoy! Ingredients:
1 onion, diced |
3 garlic cloves, mashed and minced |
3 cups cooked spaghetti squash, broken up |
1/2 medium zucchini, shredded |
4 eggs, beaten |
1 -2 tablespoon vegetable broth or 1 -2 tablespoon water |
1 -2 cup shredded colby cheese, more, less depending on your tastes |
salt and pepper (i use quite a bit, but that's just me) |
1 -2 tablespoon olive oil (depends on whether your using cast iron or not) |
Directions:
1. Preheat oven to ~375.
2. Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
3. Add onion and garlic and saute 3-4 minutes until just starting to brown.
4. Add zucchini, saute for 1-2 minutes.
5. Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
6. Spread mixture evenly in pan.
7. Add broth or water to eggs, mix, and pour over top of mix.
8. Swirl the pan around to get the egg into every nook & cranny.
9. Turn heat down a tish and cook until bottom of egg is set.
10. Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
11. Switch oven to broil and broil until cheese is golden brown.
12. Remove and cool for ~10 minute.
13. Cut, serve, and enjoy!
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