Happy day! Prayer for the day: Lord, Give me the ears and heart to listen before I speak and do. In the Name of Jesus, Amen.
This is definitely one of those dishes you can morph into whatever you want! Spaghetti squash is the main star in this frittata but it doesn't have to be. It can take on whatever leftover roasted veggies house your fridge. So I'll share with you what I did as I was throwing this one together, but my wheels are still spinning about others that I'll make! I still have lots of spaghetti squash left in the fridge; yay! It's the little things...Here goes:
- Preheat oven to 375 degrees.
- Saute half a yellow onion in 1 Tbsp grass-fed butter or coconut oil until translucent. I like to use my cast iron skillet for frittatas but it's not a must.
- Add in a handful of chopped kale. Mix with the onion and let hang out until wilted.
- Toss in 3/4-1 cup of chopped roasted veggies. (I used broccoli and cauliflower in this one.)
- Follow up with 1/2 cup chopped fresh herbs if you have them. (I used chives, parsley and a little thyme.)
- Spread 1-1.5 cups cooked spaghetti squash over the veggie blend.
- Sprinkle the entire pan with 2 slices of chopped crispy bacon. Because bacon makes everything better...
- Last ingredient: Beat 4 egg whites or 3 whole eggs (more if your veggie portions were generous) and pour evenly over your final mixture.
- Place in oven and bake at 375 about 20 minutes or until eggs are set and the top begins to brown. You can tell from the pictures that this version is on the thinner side (I have a thing for crispy tops and bottoms) but if you like a thicker pie, just increase the ingredients. Remove from oven, sprinkle with course sea salt and enjoy for brekkie, brunch, lunch, dinner or anytime in between.