Spaghetti Squash Frittata

• onion↗1

  diced

• garlic cloves↗3

  mashed and minced

• cooked spaghetti squash↗3 cups

  broken up

• medium zucchini1⁄2

  shredded

• eggs↗4

  beaten

• vegetable broth or 1 -2 tablespoon water↗1 -2 tablespoon
• shredded colby cheese1 -2 cup

  more, less depending on your tastes

• salt and pepper

  (I use quite a bit, but that's just me)

• olive oil1 -2 tablespoon

  (depends on whether your using cast iron or not)

Step-by-step instructions

1. 1

   Preheat oven to ~375.

2. 2

   Heat oil in cast iron skillet (or a different oven-proof skillet) over medium heat.

3. 3

   Add onion and garlic and saute 3-4 minutes until just starting to brown.

4. 4

   Add zucchini, saute for 1-2 minutes.

5. 5

   Add spaghetti squash, artichokes (optional), salt, and pepper; saute a 4-6 minutes more, stirring occasionally.

6. 6

   Spread mixture evenly in pan.

7. 7

   Add broth or water to eggs, mix, and pour over top of mix.

8. 8

   Swirl the pan around to get the egg into every nook & cranny.

9. 9

   Turn heat down a tish and cook until bottom of egg is set.

10. 10

    Top mixture with shredded cheese and place into oven until cheese is melted (~5 min).

11. 11

    Switch oven to broil and broil until cheese is golden brown.

12. 12

    Remove and cool for ~10 minute.

13. 13

    Cut, serve, and enjoy!