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Prep Time: 20 Minutes Cook Time: 49 Minutes |
Ready In: 69 Minutes Servings: 8 |
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We love squash! This is a quick easy egg dish that does well for any meal. Hope you enjoy it as much as we do. I have also added a cup of chopped mushrooms, diced and seeded tomatoes and a clove a garlic on occasion to spice it up a little. Ingredients:
3 tablespoons butter |
2 small zucchini, chopped into 1/2 inch cubes (about 2 cups) |
2 small summer squash, chopped into 1/2 inch cubes (about 2 cups) |
1 small onion, coarsely chopped (1/2 cup) |
12 large eggs, lightly beaten |
1/2 cup sour cream |
1 teaspoon kosher salt |
3/4 teaspoon fresh ground black pepper |
1/3 cup chopped fresh basil leaf |
1/2 cup grated cheese (we use cheddar or parmesan) |
Directions:
1. Melt 3 tablespoons butter in a 10 inch ovenproof skillet over medium high heat;add chopped zucchini,squash,and onion, and sauté 12-14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350°F for 33 to 35 minutes or until edges are lightly browned and the center is set. Sprinkle evenly with the cheese and the chopped fresh basil.
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