Spiral Zoodle Frittata

SPIRAL ZOODLE FRITTATA
1 fresh zucchini
1 fresh yellow squash
8 eggs
½ c. whole milk
Kosher salt/black pepper
Olive oil
1 small white onion, chopped
1 T. minced garlic
½ c. cooked chickpeas, sliced breakfast sausage, optional
¼ c. shredded pecorino cheese

1. Spiralize the two squashes. If stands are extremely long, cut in half.
2. Whisk together eggs with milk. Season.
3. Heat a large oven-safe skillet over medium heat and preheat oven 350.
4. Place enough olive oil to slightly cover bottom of skillet.
5. Add onion and garlic and saute for 1-2 minutes.
6. Toss in the zoodles and saute until cooked.
7. Toss in chickpeas, sausage, etc. or any item you like to add.
8. Pour eggs into pan with veggies and carefully transfer pan to oven.
9. Bake the frittata for 25-30 minutes or until just set.
10. Remove from oven and top with shredded cheese.
    *Feel free to experiment with other zoodles such as sweet potato, carrot, beet, etc.