Spaghetti Squash Frittata

Contributed by: Dietitian Kara

Spaghetti Squash Frittata with Spinach, Tomato, and Feta

Recipe type: Yield: 4-6 Slices Prep time: Cook time: Total time:

Spaghetti Squash Frittata with Spinach, Tomato and Feta is a light, yet filling meal that makes the perfect weekend brunch, lazy weeknight dinner, or make ahead breakfast! This simple frittata is naturally gluten-free, vegetarian, and loaded with flavorful veggies.


1 tbsp olive oil
1/2 medium onion, diced (about 1/2 cup)
1 large garlic clove, minced
2 cups spinach, roughly chopped
1 medium roma tomato, diced (about 1/2 cup)
2 cups spaghetti squash, cooked*
10 large eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
1 medium roma tomato, thinly sliced
1/2 cup crumbled feta, divided


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and half of the feta (1/4 cup). Set aside.
  3. In a 10″ cast iron skillet (or similar size oven-proof skillet), heat olive oil over medium heat. Add onion and sauté, stirring frequently, until translucent. Add garlic and continue to cook until fragrant, about 30 seconds.
  4. Add spinach to skillet and cook until wilted, about 1-2 minutes. Add spaghetti squash and diced tomatoes and stir until all ingredients are evenly dispersed in the pan.
  5. Pour egg mixture over vegetables, lifting the spaghetti squash as needed to ensure that eggs are evenly dispersed. Top with tomato slices and remaining feta cheese.
  6. Transfer skillet to preheated oven and bake for 25-35 minutes, until eggs are set. Remove from oven and allow to cool and set for at least 10 minutes before slicing

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