Spaghetti Squash Frittata

Hi readers!  I’m Marysa, your new recipe creator/provider here on Small Chick Big Deals.  I can’t wait to share my food creations with you.  While I was in college, I became really good at cooking healthy, filling, delicious meals while staying on a budget.  Now that I’ve graduated, I try to make things that can be easily modified for dietary restrictions or simply by using ingredients you already have at home.  A few things you should know about me: I put hot sauce on almost everything I eat and I love avocados.  😉

The first recipe I want to share with you is a “frittata” that I made for an annual New Year’s Day brunch with my family.  It’s a baked egg recipe filled with fresh veggies and delicious spices.  Don’t let that scare you, though!  I have step by step instructions (plus photos) for you to follow.

If you have never cooked a spaghetti squash, stay right here.  If you have cooked spaghetti squash, scroll down a bit.  I recommend cooking the spaghetti squash the day before making this.  Shred the entire thing and put it in a large tupperware in the fridge.  It makes the recipe a lot faster if you have the squash ready beforehand.

Cooking a spaghetti squash:

  • Using a sharp knife, stab the spaghetti squash a few times so that it can “breathe” while it’s cooking.
  • Place the spaghetti squash in a microwave for about 15 minutes
  • Slice it from top to bottom, let is sit open faced and cool a bit
  • Take a spoon and scoop out the nasty stuff that we won’t be eating
  • Then use a fork and start “shredding” the inside.  Notice how it becomes stringy like spaghetti?

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Ingredients:

  • 2.5 cups spaghetti squash
  • 3 cups chopped spinach
  • 2 whole zucchinis, grated
  • 5 eggs
  • 1 tbsp olive oil
  • pinch of basil
  • pinch of oregano
  • pinch of salt
  • pinch of pepper
  • 11 x 13 tray (approximate something close and you’ll be fine!)
  • mozzarella cheese (optional)

Instructions:

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  • Preheat your oven to 350 degrees.  Lightly grease your baking tray.
  • In a bowl, scramble your eggs.  Then add in spices.  Mix and set aside.
  • Grate your zucchinis while letting 1 tbsp of olive oil heat in a skillet.
  • In your skillet, “stir fry” your spinach and zucchini until the spinach is wilted.  It will shrink down A LOT…that’s okay!
  • Mix in your spaghetti squash so that the veggies are nice and tossed.
  • In a lightly greased tray, layer the bottom with your veggie mix.
  • Then, if you want to use mozzarella, add a light layer.
  • Add the rest of your veggies above the cheese.
  • Pour your egg mixture over the entire tray.  Do this slowly because it will take a few seconds to seep in.
  • If desired, add another layer of cheese.
  • Put it in the oven until the top is golden brown.  It will take about 30 minutes.  To make sure it’s cooked entirely, stick a toothpick in the middle of the frittata.  If it comes out clean, it’s done.

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Enjoy!

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