Spaghetti Squash & Avocado Frittata

This delicious recipe is ideal for individuals working with medical diet pills and following low carb weight loss plans. It’s packed with nutrients and provides tons of protein, fiber and healthy fats, making it a nutritious and filling meal that can be enjoyed any time of day. It’s an exciting way to dress up eggs, which are a diet staple for many clients of our weight loss clinics. They’re an excellent source of complete protein, which means that they contain all of the essential amino acids that we need to function. Since our bodies cannot make on these amino acids on their own, we need to get them from the foods we eat.

The protein, coupled with the dietary fiber and healthy fats in this recipe, will curb your hunger for hours on end. Spaghetti squash is rich in fiber, folate, potassium, calcium and vitamins A and C. Avocados are also a great source of fiber, folate and potassium, as well as heart healthy monounsaturated fatty acids. In addition, avocados contain significant amounts of vitamins B5, B6, C, E and K.

This frittata is packed with flavor that the whole family will enjoy. Click through for more information about working with medical diet pills.


5 eggs
1 1/2 cups spaghetti squash, cooked
2 small Hass avocados, diced
1 tomato, diced
1 cup red bell pepper, diced
1 bunch baby spinach
2 garlic cloves, minced
2 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper to taste


Preheat your oven to 350 degrees. Whisk the eggs and then combine with the spaghetti squash. Warm the extra virgin olive oil in a nonstick skillet. Add the spinach, peppers and garlic and saute until the spinach is slightly wilted. Add the eggs and tomatoes and season with the Kosher salt and freshly ground pepper and remove from heat. Put the skillet in the oven and cook for 20 minutes.  Remove from the skillet and serve.

Makes two servings.

Let us know how you like this recipe and send any of your own for us to share with members of our weight loss clinics.


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