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! (more…)