Spaghetti Squash Frittata Recipe

Spaghetti Squash Frittata

With squash noodles on hand this recipe takes just 5 minutes to prepare, and you can prepare it ahead for busy days. You can refrigerate leftovers for up to 3 days, or wrap it up well to store in your freezer to thaw and reheat to enjoy later.

What you’ll need:

• 1 cup spaghetti squash noodles (Easy way to get squash noodles)

• 1 tbsp olive, corn or avocado oil
• 2 large eggs
• 3 egg whites
• 1-2 c chopped kale
• 1/2 c mushrooms, diced small
• 1/4 c sweet onion, diced small
• 1/2 tsp oregano
• salt and ground black pepper to taste

What to do:

  1. Add oil to a skillet or frying pan and add in chopped mushrooms and onion and sauté over medium heat for about 3-4 minutes. When onions are translucent remove from pan and set aside.
  2. Crack the eggs into a bowl and stir in the sphaghetti squash noodles, oregano, salt and a little pepper. Mix well.
  3. Add the kale, mushrooms and onion. Stir to mix before pouring the mixture into a frying pan.
  4. Cover and cook slowly over medium-low heat until the eggs are cooked. About 8 minutes. cooked through.
  5. Remove pan from heat. Cut the frittata into sections and serve.

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