This Frittata came out scrumptious! Takes a little time, but so worth it!
Prep Time40 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr50 minutesmins
Course: gluten free, grain free, low carb
Servings: 8
Calories: 85.4kcal
Author: Stacey
Ingredients
1Spaghetti Squash
1tablespoongarlic olive oilor regular olive oil
1teaspoonItalian Herb Seasoning mix
1teaspoonGarlic powder
1CupLiquid Eggs or 5 Whole Eggs
2tablespoonHalf and Halfor Almond milk.
5Slicesof Bacon ( I like nitrate freeapplewood bacon from Ninman Ranch)
4Coves Garlicchopped
2tablespoonCream Cheesewarmed.
1Tomatosliced *optional
¼teaspoonSea Salt
¼teaspoonBlack Pepper
¼cupMozzarella Cheese
2tablespoonParmesan Cheese
Instructions
Preheat oven to 400 F, Line or oil a baking sheet.
Cut Spaghetti Squash in half, and scoop out center and seeds.
Lay squash halves face up on baking sheet, and drizzle with olive oil.
Sprinkle squash with Italian seasonings and garlic powder.
Bake squash for 45 to 60 minutes.
When cooled, take a fork and scrape squash with it, till all squash turns to noodle like shapes. Set aside about 2 and ½ cups of squash noodles.
Fry Bacon slices in large pan until just crisp, remove and place on paper towels.
Remove some of the bacon grease from pan ,but leave a little behind.
Saute on ,medium low, chopped garlic in the bacon grease pan, until cooked but not browned.
Chop or crumble bacon and add to pan.
Add spaghetti squash, and melted cheese wedges(or cream cheese) to pan, and saute ,on medium, while stirring for 6 minutes.
In a bowl, whisk : Liquid eggs (or eggs), half and half (or cream), salt, and pepper, till mixed.
Oil a 8x8 pan or pie pan, and layer squash mixture on bottom of pan.
Pour egg mixture over top of squash, then place tomato slices on top.
Bake for 25 to 30 minutes till center is firm.
Sprinkle mozzarella cheese, and Parmesan cheese on top while frittata is still hot. Serve once cheese melts.
Notes
I usually bake the squash in advance, and just keep in a container in the fridge. That way it is much faster to put together.Nutrition Facts:Yield: 8 squares, Serving size: 1 out of 8 servings, Calories: 85.4, Fat: 4 g, Carbohydrates: 3.9 g, Fiber: .5 g, Protein: 8 g*All nutritional data are estimates based on the products I used*