I really love frittatas! There are so many ways to change them up, and they make amazing leftovers! I love the flavors in this dish, and it’s hearty enough to keep you full for hours and hours! This is a great way to use up leftover spaghetti squash, but if you don’t happen to have any on hand, I’ve included cooking instructions below. Don’t have an ovenproof skillet? No problem at all! I’ve included instructions at the bottom of the recipe for making a stovetop frittata! Happy cooking!
- 1 tbsp coconut oil
- 1 lb Italian pork sausage (preferably pastured/organic, removed from the casings and crumbled, if necessary)
- ½ cup sundried tomatoes
- 1 cup spaghetti squash, cooked (cooking instructions below)
- 3 garlic cloves, minced
- ½ tsp salt
- 8 eggs, beaten (preferably pastured)
- 1 tbsp chives, minced (optional)
Spaghetti Squash –
1. Preheat your oven to 425 degrees. Cut the spaghetti squash in half, lengthwise. Place the squash face down on a baking sheet and bake for 20-30 minutes (depending on the size of your squash, this is for a small one) until the skin is soft and the threads of the squash come out easily with a fork. Reserve 1 cup of squash for the frittata.
1. Preheat your oven to 350 degrees
2. Melt the coconut oil in an ovenproof skillet over medium heat. Once the oil has melted and the skillet is hot, crumble the Italian sausage into the pan. Cook for 3-4 minutes, or until it is no longer pink. Add the garlic to the pan and sauté until fragrant, about 30 seconds. Add the spaghetti squash to the pan and give it a good stir. Sprinkle the sun dried tomatoes on top of the pork and squash. Add the eggs to the pan.
3. Place the pan into the oven and bake for 15-20 minutes, or until the eggs are set. Enjoy!
**Don’t have an ovenproof skillet? Just cook the ingredients on the stove top as instructed above, add the eggs to the pan, reduce the heat to medium-low, and cover the pan with a lid until the eggs are set. Top with chives if you’d like! Easy peasy!