Description
Make this quick, delicious, veggie-packed frittata on a holiday morning or prepare it ahead to heat and eat with your family in between stockings and presents! It’s even great to eat as a cold dish.
Ingredients
2 tablespoons olive oil
2 cups thinly sliced onion
1 clove garlic, minced
1 small zucchini, shredded and squeezed of excess liquid
2 cups cooked spaghetti squash
1/2 cup halved sundried tomatoes in olive oil, drained
8 large eggs
1/4 cup milk
1 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
Instructions
Preheat oven to 400°.
Heat olive oil in an 8-inch iron skillet. Cook onions on medium heat for 15 minutes, stirring occasionally, or until onions are nicely caramelized. Add garlic and cook for an additional minute.
Gently stir in zucchini, spaghetti squash, and sundried tomatoes.
Combine eggs, milk, mozzarella cheese, salt, pepper, and oregano in a medium bowl. Pour mixture over vegetables in skillet, making sure vegetables are evenly dispersed in pan and egg mixture covers them all.
Cook over medium heat until eggs are set on the sides. Bake at 400° for 10 minutes or until frittata is cooked and doesn’t jiggle when shaken lightly. If desired, broil for 1-2 minutes or until top is browned a bit.
Notes
To roast spaghetti squash: Cut spaghetti squash in half lengthwise, scoop out and discard seeds. Place each squash half cut-side down on a roasting pan lightly coated with cooking spray or oil. Bake at 400° for 40 minutes or until squash can be easily poked through with a fork. Allow to cool and scrape squash with a fork to pull out strands.
Frittata can be made in advance, yet do not store in iron skillet. Remove frittata from skillet and put on a plate to chill overnight.
Serve cold or reheat in oven or microwave before serving.