Stovetop Spaghetti Squash Frittata

Spaghetti squash is one of those rare foods EVERYONE seems to love, and what's NOT to love?

• high in potassium= helps to lower high blood pressure
• great source of beta carotene= benefits insulin deficiency
• low glycemic index value= great for diabetics
• Vitamins A, B, and C= prevents cell damage and aids in proper cellular functioning

Crisp, crunchy, fresh, a healthy alternative to pasta, a great filler in soups...and frittatas! I used to wash them and attempt to slice through the squash to halve it in order to bake it. Now, the body and skin of it isn't necessarily difficult, although they are round= potentially scooting and rolling all over while sawing through it, to get to the hardened stem area. THAT is where fingers and palms have gotten sliced on mis manos. Then, I found a smarter way to bake them! Woot!

Baking directions: Preheat oven to 450 degrees. Wash and pierce the skin of the squash all over. If you don't do this there is a potential for explosion in the oven. Messy and dangerous. Place squash on cookie sheet and bake for 45-50 minutes, until easily pierced into. Allow to cool enough to hold while you cut in half. Scoop out seeds and seed membranes. Then, run a fork through the squash to release the strands.

I dig this means of doing a frittata on the stovetop because 1) It takes as long as a typical oven-baked frittata to cook, sometimes even less time! 2) There is no need to pre-heat or even USE an oven, which, living in Tucson, keeps more heat from entering the abode in any manner.

Stovetop Spaghetti Squash Frittata Recipe: 

Cutting asparagus at a bias keeps
the "woody" veg easier to eat.

2 servings, 20-25 minutes total time
Ingredients
1 c. spaghetti squash strands
3/4 c. thinly sliced asparagus
1/4 c. chopped roma tomato
3 chopped kalamata olives
1 minced garlic clove
4 eggs
1 T. water
pinches of oregano, basil, rosemary, thyme, marjoram
s&p
1 t. coconut oil

Directions
Warm coconut oil in small skillet to swirl around skillet up to an inch all the way around. Turn down heat to medium.

Break the eggs into a large bowl, add water and whisk for at least one minute. I found out a year ago, whisking eggs with water instead of milk is how the Euros do it, and it makes for a fluffy egg! And, yes, ONE WHOLE MINUTE OF WHISKING! Whisk in garlic and herbs. I add 3 large pinches of Italian herb blend of the above listed herbs.

Place remaining ingredients in the skillet, loosely. Pour in egg mixture and lightly mix it around all ingredients to cover them all. Cover with lid. Set timer for 5 minutes. Be sure heat is medium, high will cause burnt bottoms and uneven cooking.

When timer goes off, "shuffle" the ingredients around the pan. Recover and set timer for 5 minutes.

After 5 minutes, the eggs will have started to congeal along the bottom, I release the layer and bring it up and around, pat down the top to even it back out if necessary. Recover and set timer for 5 minutes.

"Channeling" the huevos.

When timer goes off, start "channeling" the uncooked egg to the edges. The center is always the last to cook. This will help it to cook more evenly.  Turn down heat to low, recover and set timer for 5 minutes (sensing a trend?).

After those 5, it should be cooked through. Turn off heat. Cut an x in the middle and make sure there is no liquid pooling in it. If there is, simply recover and set for another 5, keeping heat turned off. After that last 5 it will be ready to enjoy! Season with salt and pepper as desired.

It's great topped with a few tablespoons of marinara, salsa, avocado slices or a sprinkling of balsamic vinegar- for real!

You can change out the asparagus and tomatoes for a cup of any veggies you like: chopped greens, broccoli, onions, shrooms, chef's choice...that would be YOU:)

I hope you all love this recipe as much as I do! Let me know any of your favorite veggie combos and/or topping choices. Oh, did I mention, this is a fancy-shmancy camping stove alternative, too?! Now, go wow yourself and someone else with this dish.