Spaghetti Squash Frittata Recipes

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SPAGHETTI SQUASH FRITTATA



Spaghetti Squash Frittata image

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!

Provided by Lyzzzzard

Categories     Breakfast

Time 30m

Yield 1 frittata, 4-8 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Preheat oven to ~375.
  • Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.
  • Add onion and garlic and saute 3-4 minutes until just starting to brown.
  • Add zucchini, saute for 1-2 minutes.
  • Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.
  • Spread mixture evenly in pan.
  • Add broth or water to eggs, mix, and pour over top of mix.
  • Swirl the pan around to get the egg into every nook & cranny.
  • Turn heat down a tish and cook until bottom of egg is set.
  • Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).
  • Switch oven to broil and broil until cheese is golden brown.
  • Remove and cool for ~10 minute.
  • Cut, serve, and enjoy!

Nutrition Facts : Calories 256.9, Fat 17.9, SaturatedFat 7.8, Cholesterol 238.3, Sodium 257.2, Carbohydrate 10.7, Fiber 0.7, Sugar 2.2, Protein 14.2

SPAGHETTI FRITTATA



Spaghetti Frittata image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 10

10 eggs
1 tablespoon olive oil
1 small onion, sliced thinly into half moons
1 bunch fresh spinach (about 1/2 pound) washed, dried and coarsely chopped (5 cups)
1/4 cup sun-dried tomatoes, reconstituted in boiling water for 10 minutes, chopped
1 large clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked whole-wheat spaghetti tossed with 1/2 cup marinara sauce
1/3 cup grated Parmesan

Steps:

  • In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.
  • Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle.
  • Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.

Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2.5 grams, Cholesterol 185 milligrams, Sodium 540 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 15 grams

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)



The Farmer's Frittata (Italian-Style Omelet) image

Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.

Provided by Chef John

Categories     Omelets

Time 1h20m

Yield 6

Number Of Ingredients 14

2 ½ cups cubed zucchini
2 ½ cups cubed yellow summer squash
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
8 large eggs
¼ teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
⅓ cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled

Steps:

  • Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
  • Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
  • Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
  • While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
  • Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
  • Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
  • Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g

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