We often grow spaghetti squash in our vegetable garden. Last year I innocently picked up a package of starter plants, which turned out to be way more than we needed. I think we grew around 40 squashes.
This year I only purchased 4 plants, as opposed to last year’s 6, thinking that we would get a more manageable crop.
Nope. 42 squashes later we had pretty much exactly the same yield! Even though we really like spaghetti squash, it’s a lot of squash. Good thing it stores well and we have friends and family to share our harvest with.
I had just a little bit of cooked squash left in the fridge this morning. I’ve been trying to eat around a pound of veggies a day – yes, a pound – and in order to eat that much you pretty much need to include some sort of veg in your brekky. So, with spaghetti as my inspiration I set out to make an Italian breakfast frittata. Think spaghetti sauce with eggs. Ok, maybe don’t.
After squeezing out any excess moisture from my squash I added some onions, the squash, a few cherry tomatoes, a bit of chorizo and some fresh basil to a small cast iron frying pan. Then mixed up some eggs with just a tablespoon or so of parmesan cheese and some dried oregano and voila.
After a few minutes in the pan and another few in a hot oven I had a hearty, Italian inspired breakfast with enough left over for the same tomorrow.
Buon appetito!
Italian Frittata
Ingredients
- 1 tsp ghee or butter
- 5 eggs
- 1/2 cup cooked spaghetti squash
- 1/4 cup sliced onion
- 6 cherry tomatoes
- 1 oz chorizo sliced
- 6 leaves of fresh basil
- pinch of salt
- fresh ground pepper
- 1 tsp dried oregano
Instructions
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Heat oven to 375°
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Place a 6" cast iron frying pan over med-high heat until hot, add ghee or butter
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Squeeze any excess moisture from the squash
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Add onion to pan and sauce until softened
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Add spaghetti squash, cherry tomatoes and chorizo until warmed through
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In small bowl, beat eggs with salt and pepper, oregano and thinly sliced basil, pour into pan and tip pan if needed to evenly distribute the eggs
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Allow eggs to set on the bottom for a few minutes over med-high heat and then carefully transfer the pan (using a pot holder or cloth) to the hot oven
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Bake until set in the middle, about 15 minutes
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