Gorgonzola, Tomato and Spaghetti Squash Frittata
A delightful contrast of flavors and textures, serve this elegant frittata for brunch or a light supper. Recipe by Chefs Greg and Mary Sonnier.
1/2 small yellow onion, diced
1/4 small red bell pepper, diced
4 tablespoons extra-virgin olive oil - divided use
1 cup cooked spaghetti squash, completely drained of any liquid*
1 1/2 teaspoons salt - divided use
3/4 teaspoon freshly ground pepper - divided use
8 large eggs
1/2 cup heavy cream
1 1/2 teaspoons Worcestershire sauce
4 shakes Tabasco® sauce
1 medium tomato, thinly sliced
2/3 cup (4 ounces) Gorgonzola cheese, broken into 8 chunks
- For Squash: In a small skillet, sauté the onion and bell pepper in 2 tablespoons of the olive oil until soft, 2 to 3 minutes. Stir in the prepared squash, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Remove from the heat and set aside to cool.
- For Frittata: Heat the oven to 350°F (175°C). In a large bowl, whisk together the eggs, the remaining salt and pepper, cream, Worcestershire and Tabasco sauces. Drain any liquid from the squash mixture and stir into the eggs. Set aside.
- In a 10-inch, ovenproof skillet; heat the remaining 2 tablespoons of olive oil to smoking point. Pour in the squash mixture. Remove from the heat. Top with the tomato slices and cheese.
- Bake 25 to 30 minutes or until the custard is set and slightly browned.
- Let rest 10 minutes.
- To serve, slide onto a serving plate. Cut into wedges.
Makes 4 to 6 servings.
*To cook the squash: Preheat the oven to 350°F (175°C). Cut the squash straight through the middle, scrape out the seeds with a spoon and discard the seeds. Put the squash halves cut side down in baking pan with about 1 to 2 inches of water. Cover with foil; bake for 30 to 50 minutes, depending on size of the squash, until you can easily insert and remove knife or fork. Remove from the oven; cool briefly. With a fork, pull the squash strands from the skin and place on paper towels to absorb moisture.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.