Gorgonzola, Tomato and Spaghetti Squash Frittata

Gorgonzola, Tomato and Spaghetti Squash Frittata

prep time

minutes
cook time

minute
servings
4-6

Ingredients















Cooking Instructions

For squash:


1

In a small skillet, sauté the onion and bell pepper in 2 tablespoons of the olive oil until soft, 2 to 3 minutes. Stir in the squash, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Remove from the heat and set aside to cool.


For frittata:


1

Heat oven to 350°F. In a large bowl, whisk together the eggs, the remaining salt and pepper, cream, Worcestershire and Tabasco sauces. Drain any liquid from the squash mixture and stir into the eggs. Set aside.


2

In a 10-inch, ovenproof skillet; heat the remaining 2 tablespoons of olive oil to smoking point. Pour in the squash mixture. Remove from the heat. Top with the tomato slices and cheese. Bake 25 to 30 minutes or until the custard is set and slightly browned. Let rest 10 minutes.


3

To serve, slide onto a serving plate. Cut into wedges.


*To cook the squash: Heat oven to 350°F. Cut the squash straight through the middle, scrape out the seeds with a spoon and discard the seeds. Put the squash halves cut side down in baking pan with about 1 to 2 inches of water. Cover with foil; bake for 30 to 50 minutes, depending on size of the squash, until you can easily insert and remove knife or fork. Remove from the oven; cool briefly. With a fork, pull the squash strands from the skin and place on paper towels to absorb moisture.


Ingredients















Cooking Instructions

For squash:


1

In a small skillet, sauté the onion and bell pepper in 2 tablespoons of the olive oil until soft, 2 to 3 minutes. Stir in the squash, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Remove from the heat and set aside to cool.


For frittata:


1

Heat oven to 350°F. In a large bowl, whisk together the eggs, the remaining salt and pepper, cream, Worcestershire and Tabasco sauces. Drain any liquid from the squash mixture and stir into the eggs. Set aside.


2

In a 10-inch, ovenproof skillet; heat the remaining 2 tablespoons of olive oil to smoking point. Pour in the squash mixture. Remove from the heat. Top with the tomato slices and cheese. Bake 25 to 30 minutes or until the custard is set and slightly browned. Let rest 10 minutes.


3

To serve, slide onto a serving plate. Cut into wedges.


*To cook the squash: Heat oven to 350°F. Cut the squash straight through the middle, scrape out the seeds with a spoon and discard the seeds. Put the squash halves cut side down in baking pan with about 1 to 2 inches of water. Cover with foil; bake for 30 to 50 minutes, depending on size of the squash, until you can easily insert and remove knife or fork. Remove from the oven; cool briefly. With a fork, pull the squash strands from the skin and place on paper towels to absorb moisture.


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