"Fancy" Frittata

Ingredients:

Olive oil

5 eggs

4 egg whites

1 medium to large sweet potato, chopped into small cubes

1 clove chopped garlic

Sprinkle of crushed red pepper

Optional: 1/4 cup of crumbled goat cheese

Swig of olive oil

Salt and pepper to taste

- Set oven to 400 degrees

- Heat a large, oven-safe skillet to medium heat

- Add a swig of olive oil, add garlic and crushed red pepper. Stir until fragrant

- Add cubed sweet potato to pan with olive oil and stir on and off for about 10 minutes or potato is cooked through

- Beat eggs and egg whites together well. Add salt and pepper to taste

- Layer cooked potatoes evenly on bottom of pan. Pour eggs on top of potatoes in pan and sprinkle goat cheese evenly

- Turn heat down and let egg mixture cook for 6-8 minutes until edges have hardened/browned slightly. Check frequently to avoid over cooking

- Place pan in oven for 10 minutes or until eggs are cooked through

Spaghetti Squash Crust Quiche

Ingredients:

1 medium sized cooked spaghetti squash, you will use 2 1/2 to 3 cups of it's meat for this recipe

2 tbsp butter (or coconut oil or ghee)

6 large eggs, beaten

1 cup coconut or almond milk

1 bunch of green onions chopped, about 1 cup

1 tomato thinly sliced and halved

Salt and pepper to taste

Optional: 1/4 cup goat cheese

- Preheat oven to 400 degrees

- Add 2 tbsp butter to 2 1/2 - 3 cups spaghetti squash meat and mix well. Salt and pepper to taste

- Press spaghetti squash into a crust form in a pie dish, patting up the sides and across the bottom

- Bake 8-10 minutes, until slightly crispy and golden. Set aside

- Whisk eggs, milk, salt and pepper together

- Pour mixture on top of spaghetti squash crust. Add green onions and goat cheese throughout, evenly. Place tomato slices on top decoratively (You can get super creative with your fillings!)

- Bake for 30-40 minutes until eggs baked through and golden browned. Enjoy!

"Spaghetti" Dinner

Fall is my favorite season! I love the cooler weather, the changing leaves, and it doesn't hurt that squash is in season. If you haven't tried spaghetti squash either as a substitute for pasta or as a side, you're missing out!

Ingredients:

Makes 4 servings

1 spaghetti squash (about 3 lbs)

1 lb (big package) of sliced button mushrooms

1 cup chopped onion

1 tbsp of minced garlic (I love garlic)

1 cup halved cherry/grape tomatoes

3/4 cup crumbled feta cheese or goat cheese, your taste buds can make the call

(This can be omitted, makes for a creamier, lactose having sauce) 2 sun-dried tomato, basil laughing cow cheese wedges

- With the tip of a knife, pierce squash in about 5 places

- Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened

- When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm.

- Heat large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook for about 5-7 minutes until mushrooms become brown on one side

- Stir in onion and garlic, cook until onions are softened

- Add tomatoes and cheese until cheese is melted and bubbly

- Spoon sauce over spaghetti squash and eat up!