Breakfast

Low Carb Spring Frittata is for Breakfast.

Low Carb Spring Frittata takes 15 minutes to prepare.

Low Carb Spring Frittata takes 60 minutes to cook.

Low Carb Spring Frittata makes 10 servings.

The ingredients for Low Carb Spring Frittata are:

3 cup Spaghetti Squash
6 large Egg, fresh, whole, raw
16 oz Beef, top sirloin
1 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
1 cup Spinach, fresh
4 tsp Garlic
4 oz Onion, sweet, raw
2 cup, shredded Cheddar Cheese
2 tbsp Basil

Here is how you make Low Carb Spring Frittata:

Bake 1 large halved and seeded spaghetti squash at 375 degrees for about 25 minutes, cut side down on a baking sheet. Let cool, then use a fork to scrape the squash creating spaghetti like strands. Should yield about 3 cups. Over medium high heat, brown diced beef with garlic and onion in a splash of olive oil. Add in spinach and tomatoes and cook until wilted. Combine with squash and stir until well distributed. Beat eggs in a bowl and whisk in cheddar cheese and basil, reserving 1/2 cup of cheese. Transfer squash, beef mixture to dutch oven. Pour egg mixture over the top, letting it trickle down through the squash. Top with reserved cheddar cheese and bake at 375 for about 25 minutes or until eggs are well set and cheese is lightly browned. Let cool and serve. Will keep in the refrigerator for up to 7 days or freeze for longer storage. Serving Size: about 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user DONNAMCCLURE22.

The nutritional information for Low Carb Spring Frittata is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 248.1

• Total Fat: 14.2 g
• Cholesterol: 175.9 mg
• Sodium: 225.4 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.1 g
• Protein: 23.9 g

The dietary needs meet for Low Carb Spring Frittata is Low Carb