Spaghetti Squash Frittata

My dear friend Ash has just moved to Spain for the next 18 months for grad school and as sad as I was to see her go, I am so excited for the great adventure that she has just begun. We often cook together for our group dinners and I’m going to miss all of our fun cooking nights together, so in honour of that I made a simple recipe that we can both make, even if an ocean divides us. She recently sent me a message asking for a healthy and easy meal that she can make while going to school and I instantly thought of this frittata.

I used a cup of leftover Spaghetti Squash that I had roasted for another meal earlier in the week, but you could use a cup of any shredded veggie that you enjoy. I’m looking forward to trying zucchini when they come into season this year. The flavours in this dish are incredible. The fresh herbs, combined with cheese and spices make this incredibly flavorful, but keep it low in calories and carbs and high in protein. One half of this recipe is only 173 calories and keeps you feeling full!

I served it alongside roasted asparagus and a small bowl of fresh fruit for dessert. A healthy meal that is quick and easy to make! Perfect for the on-the-go grad student!

What you’ll need:

• 1 cup cooked spaghetti squash, separated into strands
• 1 cup egg whites (or 4 fresh eggs)
• 2 tbsp Italian parsley, chopped
• 3 tbsp grated parmesan
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• handful of grape or cherry tomatoes, quartered
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried oregano
• 1/8 tsp cayenne
• 1 tbsp butter or margarine

Preheat oven to broil.

Nothing like a quick and easy meal that tastes delicious! I even enjoyed the second half cold the next day. Perfect for taking for your lunch break along with a crisp salad.

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Nutritional Information