Tuesday, August 2, 2011

Skillet Eggs with Squash

For a person who doesn't care much for breakfast, I sure have been posting a lot of breakfast dishes. Maybe it's growing on me!

When I was home for the summer, I must have been infected with the Crazy Virus, which is the only way I can explain the 5:30 AM workouts I had with my mom. NUTS! And on vacation too!

But, as you would expect there were a lot of benefits to exercising that early (besides the obvious exercise benefits), even while on vacation. I loved coming home at 7:00, oftentimes before the kids were awake, and getting ready for the day. And I loved having all the time in the world to prepare a decent breakfast to sit down and enjoy. Normally our mornings are rushed and frantic, which is perhaps another reason I'm not crazy about breakfast.

I LOVED eating this dish for breakfast. Vegetables aren't something you see often first thing in the morning, but I think they're so good with eggs. This dish is savory, salty, slightly spicy, and full of vitamins and protein. I enjoyed this with a slice of whole wheat toast and a cup of tea, a fabulous start to the day!

Skillet Eggs with Squash
Food Network Magazine July/August 2011


3 pounds (6 medium) summer squash, and/or zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts, separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup cup grated pepper jack or sharp white cheddar cheese


1. Grate the squash into a colander using the large holes of a box grater (or use a large food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

2. Preheat the oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

3. Spread the squash evenly in the skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

4. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

What's your favorite breakfast food?


Natalie said...

we LOVE eggs in our house so this looks absolutely wonderful to me! I can't wait to try!

Kim said...

As far as veggies go I think zucchini makes the best match with eggs. I love it!

P.S. I just made the shrimp mango salad with the creamy dressing and I loved it!

Rebecca from Chow and Chatter said...

nice breakie and impressive early am exercise

The Blonde Duck said...

I've been real into veggie omelets/ skillets. And I'm obsessed with squash, so this looks great!

Julie said...

What a great way to use spaghetti squash. I think I'd love this any time of day :)

Debbie said...

I'm a huge fan of breakfast and this looks delicious. A great way to use zucchini also!

Barbara said...

I agree, Teresa, it's best to get the exercising done first thing in the morning. Then it's over with and you can get on with your day.
This breakfast sure looks like a good way to start off, too!

Pam said...

I love finding new egg dishes - this looks fabulous!

Lara said...

My hubby loves hearty egg dishes for breakfast and this looks like it would be right up his alley!

Emily said...

Okay believe it or not I was toying with what to do with the squash on my counter and eggs in my fridge . . . then blog surfing and here is a brilliant recipe by one talented woman! Looks great as usual!!! (and kudos for the working out on the vaca!!!)

Burp and Slurp~! said...

I don't eat breakfast, Teresa. I can't stomach food in the morning. But I'll take these eggs any other time of the day! I eat at least 3 eggs a day. :-)

Joanne said...

breakfast is hands down my favorite meal of the day so I love all of these recipes that you've been posting! I especially love how healthy this is. And I'm super impressed at your early morning workouts...I wake up early but 5:30 is even TOO early for me on most days!

Kathleen said...

Love eggs for every meal of the day! This looks delish. Can't wait to give it a try!

Brownieville Girl said...

I have to admit that these days I'm lucky if I get a slice of toast!!

Love this dish though - looks delicious.

Chris said...

It's not that I don't LIKE breakfast...I just never have time for it unless I'm doing breakfast for dinner:)

Sell WoW Account said...

It's one experimental recipe I guess? Well it surely sounds great and healthy!

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I♥naptime w/ Chocolate Sundaes said...

Oh yum this looks good! we love french toast at our house! so glad I found your blog!

I ♥ Nap Time

buyrift said...

WoW! this looks very good and healthy..=)

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Shelby said...

I have been creating a recipe index on my blog - and never realized how much breakfast food I had on there until I created that index! LOL. I'm not a big egg fan but I can handle them sometimes as long as its cooked well (not really runny). Love the squash part for certain! ;)

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