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 Tool
Did 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!
Spaghetti Squash Frittata with Spinach, Tomato and Feta is a light, yet filling meal that makes the perfect weekend brunch, lazy weeknight dinner, or make ahead breakfast! This simple frittata is naturally gluten-free, vegetarian, and loaded with flavorful veggies.
- 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
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.
Leftover frittata may be stored in the refrigerator for up to 3 days and reheated in microwave or oven.
To freeze individual slices of frittata, tightly wrap each slice in plastic wrap and aluminum foil and store in an airtight container or freezer-friendly ziplock bag. To defrost, place in refrigerator overnight or defrost in microwave immediately prior to reheating. Reheat in microwave or oven.
* Cook time listed does not include time needed to cook spaghetti squash. For a tutorial on how to roast spaghetti squash, visit this post. (Spaghetti squash may also be cooked in the microwave, though this method may result in a greater amount of moisture retained, which could ultimately affect the results of the frittata).