Gorgonzola, Tomato and Spaghetti Squash Frittata
Squash:
- ½ small yellow onion, diced
- ¼ small red bell pepper, diced
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup cooked spaghetti squash, completely drained of any liquid
- 1½ teaspoons salt, divided
- ¾ teaspoon freshly ground
- pepper, divided
- 8 eggs
- ½ cup heavy cream
- 1½ teaspoons Worcestershire sauce
- 4 shakes Tabasco sauce
- 1 medium tomato, thinly sliced
- ⅔ cup (4 ounces) Gorgonzola cheese, broken into 8 chunks
Instructions:
Spaghetti squash and Gorgonzola cheese combined make a delicious frittata. Great as a side dish or a meal on it's own.
- For the squash, 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, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Remove from the heat and set aside to cool.
- For the frittata, heat the oven to 350°F. In a large bowl, whisk together the eggs, the remaining salt and pepper, the cream, and the Worcestershire and Tabasco sauces. Drain any liquid from the squash mixture and stir the squash mixture into the eggs. Set aside.
- 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. T op with the tomato slices and cheese. Bake 25 to 30 minutes or until the custard is set and slightly browned. Let rest 10 minutes.