Spinach & Goat Cheese Zucchini Spaghetti Frittata

gluten freevegetarian

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Have you ever thrown leftover spaghetti into a frittata the next morning? If you haven’t, you’re missing out! My first year out of college, I used to order spaghetti from this great restaurant in Hoboken. The portions were always ginormous, so I’d save some in the fridge. Unfortunately, unlike Asian noodles, leftover spaghetti isn’t very appetizing. Pasta should be piping hot, creamy and the smell of the sauce should creep out of the bowl and into your nostrils. But what to do with all this leftover pasta? Throw it in a frittata!

My favorite type of frittata is spinach and goat cheese. There’s something about the way goat cheese complements cooked eggs – I just can’t get enough. After starting this blog, I couldn’t wait to make my frittatas with zucchini pasta. The zucchini noodles add a great crunch to this (like al dente pasta – no more squishy leftovers). Just a different way to get your daily dose of veggies…

Frittatas are great for brunches– serve with a fruit salad, home fries and/or warmed crusty whole wheat bread and you’ll impress your friends with your creativity in the kitchen! No more boring omelettes and frittatas – we’re Inspiralized! For Skinny Sunday, I am giving you two options: 1 with 75% egg whites and 1 with 100% egg whites. How quickly are you trying to fit into that bikini?

Inspiralized

Skinny Sunday: Spinach & Goat Cheese Zucchini Spaghetti Frittata

Nutritional Data* – Egg Whites Only

Calories: 102.5
Carbohydrates: 3.5
Fat: 1.2 g
Protein: 13.0 g

*This data was estimated using CalorieCount.com. 

Nutritional Data* – 75% Egg White

Calories: 143.7
Carbohydrates: 3.7
Fat: 4.7 g
Protein: 14.8 g

*This data was estimated using CalorieCount.com. 

Spinach & Goat Cheese Zucchini Spaghetti Frittata

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 large slices

Ingredients

  • 1 zucchini Blade C
  • 9 egg whites + 3 eggs beaten* (or 12 egg whites)
  • 2 oz goat cheese crumbled
  • 3 cups spinach
  • pinch of garlic powder
  • salt and pepper to taste

Instructions

  • Preheat the oven to 375 degrees.
  • Place a 10" skillet over medium heat and add in spinach with pinch of garlic powder. Once wilted, set aside.
  • In the same skillet, add in a light layer of spinach, top with zucchini noodles and top with remaining spinach. Season with salt and pepper and then pour in eggs.
  • While eggs are cooking, add goat cheese on top. Push some pieces of goat cheese into the eggs, with your finger.
  • After the eggs set on the bottom, place the skillet in the oven and bake for 15 minutes. After 15 minutes, pierce the frittata with a knife. If the knife comes out clean, it's done! If not, cook for another 3-5 minutes.
  • Serve with toast, arugula salad, fruit, whatever!

Instructions with Pictures

Preheat the oven to 375 degrees.

Place a 10″ skillet over medium heat and add in spinach with pinch of garlic powder. Once wilted, set aside.

In the same skillet, add in a light layer of spinach, top with zucchini noodles and top with remaining spinach. Season with salt and pepper and then pour in eggs.

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While eggs are cooking, add goat cheese on top. Push some pieces of goat cheese into the eggs, with your finger.

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After the eggs set on the bottom, place the skillet in the oven and bake for 15 minutes. After 15 minutes, pierce the frittata with a knife. If the knife comes out clean, it’s done! If not, cook for another 3-5 minutes.

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Serve with toast, arugula salad, fruit, whatever!

zucchini spaghetti

zucchini spaghetti

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3 comments

Lynthia Doran says:
This looks gorgeous Ali. I can't wait to try it:-)
Robin Bentley says:
I'm not sure my skillet handle is oven safe. Think I could transfer it all to a glass baking dish before putting in the oven? Or would that mess up the setting of the eggs?

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