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Mini Caramelized Onion Frittatas with Spaghetti Squash

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 284kcal

Ingredients

  • 1/2 medium onion thinly sliced
  • 2 cups cooked spaghetti squash approximately ½ a medium cooked squash
  • ¼ cup salsa
  • 4 eggs
  • ¼ cup freshly grated parmesan
  • 1 tbsp olive oil
  • sea salt & pepper to taste

Instructions

  • Preheat the oven to 350 and line a muffin tin (or grease it but mine stuck a bit to the pan). This recipe yields 7 mini frittatas
  • Heat olive oil over medium low heat then add in the thinly sliced onions and season with sea salt and fresh pepper. Cook the onions, stirring every so often until they are browned and caramelized, about 10 minutes
  • Stir in the spaghetti squash, remove from the heat and set aside
  • Whisk together the eggs then stir in the salsa. Add in the veggies and stir again
  • Pour the mixture into your prepared muffin tin and top with grated cheese
  • Bake for 25-30 minutes, until eggs are set

Nutrition

Serving: 2 | Calories: 284kcal | Carbohydrates: 10g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 338mg | Sodium: 558mg | Potassium: 331mg | Fiber: 2g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 4.1mg | Calcium: 220mg | Iron: 2mg