I’m often am asked what foods I eat. Well, here you go! It’s not fancy and usually based upon something I grew up eating with my parents and grandparents, go figure :P. They were very frugal and ate out of the garden as soon as they began harvesting it. I haven’t been able to grow a single squash despite 3 attempts, three consecutive years. I’ll figure it out one of these years..lol This one specifically is one that my grandpa still makes. Although when he visited me this summer he told me his trick was EXTRA cheese. That I don’t do..haha! Even though this dish calls for scrambled eggs, I actually don’t eat this for breakfast because I eat Ezekiel muffins for breakfast, so I eat it for lunch. YUM!
I’m sure there are TONS of you that have squash coming out of your ears or are the recipients of neighbors bringing squash and handing it out at church or door bell ditching you with their beautiful harvest. This is a quick and simple recipe that I eat regularly in the summer time. We are taught to eat fruits in their season, which usually means they taste better and are less expensive, BONUS! The amount of money that can be saved in the summer by eating out of a garden is fantastic!
- 1 Yellow Squash
- 1 Zucchini Squash
- 1 T olive oil
- 2 eggs
- 1/8 cup cheddar cheese(optional)
- salt to taste
- pepper to taste
- In a medium bowl bowl whisk eggs till they are a homogeneous mixture
- Slice squash into 1/4 inch pieces
- In a saute pan, on medium, cook them in Olive Oil until they are to softened or until they begin to be translucent, but not soggy
- Reduce the heat to low and add the whisked eggs to the pan
- Turn mixture until the eggs are fully cooked
- Sprinkle Cheese mixture and melt
- Salt and Pepper to taste