It’s Sunday, which means it’s time to share some weekly bytes. But, today also happens to be January 21st – and if you’ve been hanging around here for a while, then you know that the 21st of every month is Recipe Redux day. So, what do you say we make a compromise and talk about this Spaghetti Squash Frittata that I’ve been loving these past few days?
This Spaghetti Squash Frittata was inspired by a similar dish I ate a few weeks ago during a trip to The North Market. I was perusing (read: drooling over) all of the dishes on display at The Little Eater when my eyes landed on a slice of their Spaghetti Squash Frittata. Spaghetti squash? In a frittata? WHY HAD I NEVER THOUGHT OF THIS BEFORE?!
Frittatas have long been one of my favorite ways to use up leftover veggies – simply throw the veggies in a cast-iron skillet, pour in some eggs, add in any other mix-ins or spices, and bake in the oven. In less than 30 minutes, you have yourself an easy, delicious, and affordable breakfast (or dinner) that’s loaded with veggies!
In fact, now that I think about it, the first thing that I ever made in my cast-iron skillet was a frittata. So, I suppose it’s only fitting that I chose to share this Spaghetti Squash Frittata for this month’s Recipe Redux. After all, what better way to pay tribute to one of my favorite pieces of cookware?
January’s Recipe Redux Theme:
Favorite Kitchen ToolDid you receive a trendy new cooking gadget as a holiday gift? Or do you have a tried-and-true kitchen tool you couldn’t do without? Show us a healthy recipe highlighting a favorite kitchen tool, gadget, or gizmo.
Now, first thing’s first.. asking me to choose my favorite kitchen tool is pretty much the equivalent of asking a mother to pick a favorite child. My kitchen appliances are like my babies and each of them are special in their own unique ways. From my vitamix to my panini press, I love ’em all. BUT, when it comes to versatility, practicality, and affordability, the cast iron skillet really can’t be beat.
I’ve had my cast-iron skillet for a few years now, but recently my love for this kitchen tool has been reignited. Not only are cast iron skillets super affordable and durable, but they’re also extremely versatile. From sautéing and frying to roasting and even baking, the cast iron skillet can pretty much do it all.
But, that’s not all that these skillets have going for them. Cast iron skillets can also provide some subtle nutritional benefits, as well!
When properly cared for, cast iron skillets are naturally non-stick.. meaning that you don’t need to use as much oil as you might with other synthetically coated non-stick pans. Oh, and that iron that the pan is made out of? It can actually leech into your food, boosting the iron content the dish. How cool is that?!
So, back to this Spaghetti Squash Frittata.
The “recipe” that I’m sharing can really be viewed as a guide, so feel free to substitute whatever veggies or cheese you have on hand (although the spaghetti squash is obviously non-negotiable!). Spinach, tomato, and feta has always been one of my go-to omelet combos, so that’s what I used here. But, feel free to play around with your favorite veggies or toss in whatever leftovers you have on hand. The beauty of frittatas is that you can make them as fancy – or as casual – as you would like!
Make this frittata for a cozy weekend brunch – or a lazy weeknight meal. Or meal prep this frittata over the weekend and reheat during the week for quick and easy breakfasts. This light, yet hearty meal will keep you full no matter what time of the day!
If you make this recipe (or any others from my site), be sure to let me know in the comments below or tag me on social media so I can see your creations!
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Spaghetti Squash Frittata with Spinach, Tomato, and Feta
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion, diced (about 1/2 cup)
- 1 large garlic clove, minced
- 2 cups spinach, roughly chopped
- 1 medium roma tomato, diced (about 1/2 cup)
- 2 cups spaghetti squash, cooked*
- 10 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 medium roma tomato, thinly sliced
- 1/2 cup crumbled feta, divided
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together eggs, milk, salt, pepper, and half of the feta (1/4 cup). Set aside.
- In a 10" cast iron skillet (or similar size oven-proof skillet), heat olive oil over medium heat. Add onion and sauté, stirring frequently, until translucent. Add garlic and continue to cook until fragrant, about 30 seconds.
- Add spinach to skillet and cook until wilted, about 1-2 minutes. Add spaghetti squash and diced tomatoes and stir until all ingredients are evenly dispersed in the pan.
- Pour egg mixture over vegetables, lifting the spaghetti squash as needed to ensure that eggs are evenly dispersed. Top with tomato slices and remaining feta cheese.
- Transfer skillet to preheated oven and bake for 25-35 minutes, until eggs are set. Remove from oven and allow to cool and set for at least 10 minutes before slicing.
Notes
hahaha, I felt the same way! It was so tough trying to choose a favorite kitchen tool! I think you chose well though–this frittata looks amazing! I need to break out my skillet and start using it again!
It was SO hard to choose – all of my kitchen tools hold a special place in my heart 😉 But as far as versatility and affordability are concerned, I gotta give it to the cast iron skillet! My goal for this year is to play around with it even more, so I think I’m off to a good start!
I can’t live without my cast iron either! We were clearly on the same brainwave for this month’s challenge 🙂
It’s just so versatile! A must-have if you ask me 🙂
I love making frittatas in my cast iron skillet… they are one of my favorite weekend brunch meals! I have never thought to add spaghetti squash before. Definitely pinning to try soon!
Frittatas are definitely one of my go-to brunch/make-ahead breakfasts! I love that you can make a totally different meal every time simply by changing a few ingredients. Highly recommend giving the spaghetti squash a try – it was a game-changer for sure 🙂
sooo true! I love my cast iron skillet. and it’s a good wrist/arm workout too 😉
Hahaha right?! Talk about a multi-purpose kitchen tool!
SUCH a great idea for spaghetti squash! My husband preps a frittata each week to have in the AM before work and never uses anything but spinach or broccoli. Definitely a great way for him to switch it up!
I love that your husband makes a weekly frittata – they’re seriously the BEST make-ahead breakfast. Hope you and your husband give the spaghetti squash a try sometime!
Yum!! Looks fantastic!!
Thanks Chelsea!
That pan, I love it 🤓. Seems no one who has amazing cast iron can ever live without it. Thanks for the great Migraine-friendly recipe. Spaghetti squash is something we don’t get much of here in Australia and has a really limited season. I’m definitely going to be trying this in the Autumn. 💜💜💜
Cast iron pans are seriously the best! I hope you give this recipe a try – please let me know what you think if you do!
I think I need to get a cast-iron skillet!!
It’s definitely one of those things that you don’t realize what you’re missing until you get it! If nothing else, I’d get it just so that you can make frittatas and other casseroles – less dishes to clean since you can just pop it right in the oven!
Love this idea! What size is a serving? Thanks!
Thanks, Terri! I decided not to include a serving size on this because I feel like it can really vary depending on what you serve it with (I often eat mine alongside some avocado toast and fruit, so my serving size is typically a little smaller in those situations). But in general, most 10″ frittatas will yield about 6 servings!