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Veggie Noodle & Feta Frittata
Prep Time: 00:10
Cook Time: 00:25
1/2 pack of cece's veggie co organic zucchini noodles (about a heaping cup of packed noodles)
1/2 pack of cece's veggie co organic butternut squash noodles (about a heaping cup of packed noodles)
8 pasture raised eggs
1/3 cup of feta cheese (or another cheese of choice, or use "nutritional yeast" or skip for dairy-free options
sea salt, pepper, garlic powder to taste
1Preheat oven to 350.
2Chop veggie noodles a bit so they aren't so long, and measure a heaping packed cup of each kind of noodle.
3Then remove water from the noodles (I like to press them into lots of paper towels or a cheese cloth to be more environmental). You will see water come out (especially with the zucchini noodles) so I'd do this over the sink.
4Crack eggs in a medium bowl and whisk.
5Add veggie noodles and mix some more (I just use a fork for this). Then season to your liking with salt, pepper, garlic powder and any other spices you desire.
6Spray a 10-inch oven safe pan (I like to use my cast-iron) with avocado oil or coconut or olive oil spray. I also like to line the bottom of the pan with parchment paper to prevent sticking but this step is not necessary if you are using a non-stick pan.
7Pour egg/veggie noodle mixture into your pan and bake for 25 - 28 minutes until the center is fully cooked and "bouncy" to the touch.
8Cut into 3-5 triangles (I usually do 4). This stores for about 5 days in a sealed container in the fridge or can be frozen, just wrap tightly with ceran to avoid freezer burn.
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