Frittatas can be whipped together for a quick brunch, snack or light dinner. They taste great while cool making them perfect for school lunches and lazy afternoon picnics. For a shower luncheon or party, serve these frittatas as a gluten free tart using the squash as the “crust.”
This recipe is loaded with sautéed veggies and roasted spaghetti squash for flavor as well as protein and vitamins to nourish your body. Make sure you buy organic squash. Research has shown squash can “clean” contaminated soil since it is efficient in removing the toxins in the ground. Where do those toxins go you ask… probably in the squash flesh you are eating so buy from farmers who do not spray chemicals on their crops and need to remediate their land.
Crystal Organics provided the spaghetti squash for the legendary chef Paul Albrecht and Sous Chef John Hillyer to present these spaghetti squash egg white frittatas with herbed cumin sour cream at the Morningside Market. Chef Paul came to Atlanta to avoid the snowy winters in Germany. On the day he opened Pano and Paul’s, the first of the Buckhead Life Group restaurants, it snowed. He decided to stay anyways and delight Atlantans with his fine dishes.
Paul’s Restaurant is tucked in the charming Peachtree Hills neighborhood in Atlanta, Ga. Neighbors walk over during the week to take advantage of the nightly specials: half price sushi on Tuesdays, beer braised mussels, wine and fries for $15 on Wednesdays, and Thursday night is half off Angus burgers. Starting September 22nd to the 4th, Paul’s will serve a Taste of Europe menu in honor of Ockoberfest with six different items featuring Riverview Farms pork shank and spaghetti squash from Crystal Organic Farms.
1) Roast the Spaghetti Squash- Heat the oven to 350 degrees. Wash well and slice the squash in half lengthwise. Remove the seeds and drizzle 1-2 tablespoons of olive oil over the flesh and rub with your fingers to coat. Add 1 teaspoon of Cumin Lime French Grey salt. Bake for 20-25 minutes, until tender. Remove from oven and allow to cool then scrape the inside flesh with a fork to produce the spaghetti like strands. Season with Back to Organic Lemon Twist Himalayan pink salt or more Cumin Lime to taste.
Note: If you roast the squash ahead of time, you can cook this frittata in under 30 minutes and only use one pan for a easy cleanup. You may cook the squash up to 2 days in advance and refrigerate tightly wrapped.
2) Prepare the Frittata- Chop all the vegetables. Saute the onions in 1 to 2 tablespoons of olive oil until fragrant and translucent. Add the sliced mushrooms, diced peppers, and jalapeño and cook until tender. Add the spaghetti squash. Add the eggs and mix well. Top the frittata with mozzarella pearls. Place the oven safe skillet in the preheated oven or place in tartlet pans. Bake at 320 degrees for 15 minutes for the tartlets or 20-25 minutes for the large skillet. When the eggs are cooked, the frittata is done.
Note: Paul eliminated the yolk to lower cholesterol but you can add the whole egg if you are like me and want all the fatty acids and vitamins lacking in the egg white. This website breaks down the nutrients in yolks versus white if you are interested.
3) Herb Cumin Sour Cream Sauce- Mix the sour cream with the ground cumin and chopped herbs. Taste and add more spice if needed.
4) Plate- Place a single tartlet frittata on a plate or cut a slice of the large frittata and plate. Add a dollop of the sour cream over the top and garnish with some chopped chives. Enjoy!
Pictures provided by TC Brodnax at the Morningside Market