COOL AS A CUCUMBER BEVERAGE½ c. fresh pineapple chunks2 oz. pineapple juice¼ oz. Simple Syrup2…
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
- Spiralize the two squashes. If stands are extremely long, cut in half.
- Whisk together eggs with milk. Season.
- Heat a large oven-safe skillet over medium heat and preheat oven 350.
- Place enough olive oil to slightly cover bottom of skillet.
- Add onion and garlic and saute for 1-2 minutes.
- Toss in the zoodles and saute until cooked.
- Toss in chickpeas, sausage, etc. or any item you like to add.
- Pour eggs into pan with veggies and carefully transfer pan to oven.
- Bake the frittata for 25-30 minutes or until just set.
- Remove from oven and top with shredded cheese.
*Feel free to experiment with other zoodles such as sweet potato, carrot, beet, etc.