Gluten-free/Paleo/Nut-free/Oil-free

Serves: 2/Prep time: 5 minutes/Cook time: 40 minutes

  • 1 small spaghetti squash (you will need 2 cups shredded)
  • 3 eggs
  • 1 c kale, chopped
  • 1/2 c mushrooms, sliced
  • 1/4 c white onion, diced
  • 1/2 tsp oregano
  • sea salt and fresh ground black pepper to taste
  1. To prepare the spaghetti squash, preheat oven to 350F. Wash and slice  the squash in half and place cut sides down onto a baking sheet. Roast about 25-30 minutes or until fork tender. When done, shred with a fork into a medium sized bowl and set aside.*
  2. Lightly spray or grease a small frying pan and add in chopped mushrooms and onion and sauté over medium heat for about 3-4 minutes. When onions are translucent and fragrant remove from pan and set aside.
  3. Crack the eggs into the bowl with the squash and add the spices. Mix until combined.
  4. Mix in the kale, mushrooms and onion and then pour the mixture into the same frying pan, cover and cook over medium heat for about 8 minutes or until eggs are cooked through.
  5. Remove frittata from heat, slice and plate to serve.

*Note: You can roast the spaghetti squash ahead of time for faster cooking time. Any extra spaghetti squash not used in this recipe works great as leftovers, too!