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Recipe Friday: Spaghetti Squash Frittata

A bonus recipe just in time for a weekend brunch... although this frittata can be served just about anytime.

  • 1 cup cooked spaghetti squash, separated into strands
  • 4 eggs, beaten lightly
  • 2 tablespoon chopped Italian parsley
  • 3 tablespoon grated Parmesan cheese
  • 1 cup finely chopped white onion
  • 3-4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne
  • 1 tablespoon butter

Preheat broiler.

Combine all ingredients in a large mixing bowl.

Melt butter in a large skillet. Pour mixture into the skillet and cook over low heat for about 12-15 minutes.

Transfer to broiler for 2 to 3 minutes or until top is browned.

Serves 6-8

Nutrition Data
  • Calories =90.5
  • Total Fat = 5.7 g / Saturated Fat = 2.5 g
  • Cholesterol = 146.9 mg
  • Sodium = 264.6 mg
  • Total Carbohydrate = 4.3 g / Fiber = 0.8 g
  • Protein = 5.6 g
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