Bacon, sundried tomato, and spaghetti squash frittata

I made this last night to bring to a friend’s house today. I baked it at 275 since that’s what temperature the oven was at for another dish, so it came out really pale. When I baked it in her toaster oven at 400, the top browned beautifully. We ate it with salsa.

1 small or 1/2 larger spaghetti squash, cooked, seeds and peel removed (I pierced and microwaved it until it was soft then let it cool and scooped out the flesh)


salt and pepper

cooked bacon, I used about 6 slices

oil packed sundried tomatoes, I used 4 halves

5 eggs

1 cup heavy cream

grated cheese

Melt some butter in an oven-safe frying pan. Add the spaghetti squash flesh to the pan and cook, seasoning with salt and pepper, until it is warmed through. Using a clean pair of kitchen shears, slice the bacon and the sundried tomato into the pan. Continue cooking until the bacon and sundried tomato are warm. 

Meanwhile, whisk the eggs with the heavy cream. Season with salt and pepper. Pour the mixture into the frying pan and stir briefly. Cover with grated cheese.

Put the frying pan in the oven and cook until the eggs are set and, if you are serving it right away, the cheese is browned