I think I need to start a weekly feature. Frittata Fridays!! Has a nice ring to it, right? I like this idea casually thrown out by a friend on a Facebook post. I’m going to jump the gun and post this frittata today, but from now on will try to control myself.
- 6-8 eggs (Depending on size, but you can’t mess this up. Don’t over think it.)
- 1 cup cooked spaghetti squash (think leftovers!)
- 1/2 cup (or so) of Italian Salsa (or just cut up some tomatoes, basil, and shallots)
- 1-2 oz goat cheese is optional if your plan allows for this
- Extra virgin olive oil
- Salt & Pepper
- a pinch of garlic powder, if you want
Heat an oven-friendly pan to medium-high heat. Add in a few tablespoons of olive oil and then precooked spaghetti squash. Sprinkle a pinch of salt, pepper and garlic powder over the top and let it crisp up a little.
Crack and whip up the eggs. Have it ready to go.
When the squash is warm and the bottom layer has taken on a little color, layer on the Italian Salsa. Then pour over the eggs. Do not mix! I like to just give the pan a little shake to help settle everything nicely into its place.
Reduce the heat to low, cover the pan and cook on the stove top for 3-4 minutes or until the edges begin to pull away from the pan. Turn the broiler to high.
Uncover the pan, place the frittata under the broiler for about 2-4 minutes. If you are using goat cheese (or feta would work too), add it before you pop it in the oven.
When the top has fully cooked (eggs aren’t runny–especially around the veggies–and the top has a little color), remove from the oven, set it off any heat and cover again. Let it sit covered for a minute or two. The steam helps to lift the frittata away from the pan making service a breeze.
This is how I make all of my frittatas no matter the ingredients. If you don’t yet have a favorite method, consider making this one yours as well. Works perfect every time!