Spaghetti Squash and Green Bean Frittata

By October 11, 2016

A mostly-veggie frittata-- a great gluten-free alternative to quiche that (once you've cooked your spaghetti squash) cooks up super quick!

 1 spaghetti squash
 Oil, Salt & Pepper
 1 lb green beans
 8 eggs
 1/2 cup heavy cream or half n' half
 1/4-1/3 cup grated or peeled asiago, parmesan, Flat Rock or other cheese
 1 tsp dried rosemary
 1/2 tsp salt
 Butter or oil
1

Turn your oven to 400 degrees. Slice your spaghetti squash into thick rings, about 4 per squash, and remove seeds and pulp from center of the circles. Set on a baking sheet and paint both sides with a little oil. Roast 35-45 minutes, until the squash shreds apart easily with a fork. Allow to cool slightly, then using your fork remove the noodles from the rind of the squash and set aside in a bowl.

2

Wash your green beans and trim off the ends. Cut in half, and then using the chute on your food processor (fitted with a shredding blade), slice up your green beans. You can also do this by hand, but the food processor is much neater and faster if you have one.

3

In a bowl, whisk together the eggs, cream, the cheese (I used a vegetable peeler on a hard piece of asiago-- it doesn't take much to make a big taste impact!), the rosemary and the salt.

4

Melt some butter in a large (10"), oven-safe skillet. Add the spaghetti squash noodles and stir fry for 3-5 minutes. Then add the green beans and stir, making a large vegetable pancake.

5

Pour the egg/cream/cheese mixture over top, and allow to cook on the stove top for 5-7 minutes. Run a silicone spatula around the outside rim of the frittata to lift it up and allow runny egg to flow underneath, creating a more solid edge.

6

Place your frittata inside the 400 oven for 10-12 minutes, then finish underneath the broiler for an additional 2-3 minutes. The top should be lightly golden and no longer runny.

7

Serve warm, or cool completely and serve with a salad for brunch!

Inspired by Paleo Leap's Asparagus, Mushroom and Spaghetti Squash Quiche .

Ingredients

 1 spaghetti squash
 Oil, Salt & Pepper
 1 lb green beans
 8 eggs
 1/2 cup heavy cream or half n' half
 1/4-1/3 cup grated or peeled asiago, parmesan, Flat Rock or other cheese
 1 tsp dried rosemary
 1/2 tsp salt
 Butter or oil

Directions

1

Turn your oven to 400 degrees. Slice your spaghetti squash into thick rings, about 4 per squash, and remove seeds and pulp from center of the circles. Set on a baking sheet and paint both sides with a little oil. Roast 35-45 minutes, until the squash shreds apart easily with a fork. Allow to cool slightly, then using your fork remove the noodles from the rind of the squash and set aside in a bowl.

2

Wash your green beans and trim off the ends. Cut in half, and then using the chute on your food processor (fitted with a shredding blade), slice up your green beans. You can also do this by hand, but the food processor is much neater and faster if you have one.

3

In a bowl, whisk together the eggs, cream, the cheese (I used a vegetable peeler on a hard piece of asiago-- it doesn't take much to make a big taste impact!), the rosemary and the salt.

4

Melt some butter in a large (10"), oven-safe skillet. Add the spaghetti squash noodles and stir fry for 3-5 minutes. Then add the green beans and stir, making a large vegetable pancake.

5

Pour the egg/cream/cheese mixture over top, and allow to cook on the stove top for 5-7 minutes. Run a silicone spatula around the outside rim of the frittata to lift it up and allow runny egg to flow underneath, creating a more solid edge.

6

Place your frittata inside the 400 oven for 10-12 minutes, then finish underneath the broiler for an additional 2-3 minutes. The top should be lightly golden and no longer runny.

7

Serve warm, or cool completely and serve with a salad for brunch!

Spaghetti Squash and Green Bean Frittata

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