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3 tablespoons olive oil
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 4 to 5 minutes or until softened. Add zucchini, squash and garlic; cook 5 minutes or until zucchini and squash have softened.
In medium bowl, whisk together eggs, oregano, dill, salt and pepper. Reduce heat to low; add egg mixture to squash mixture. Sprinkle with cheese.
Cover and cook 5 minutes, pushing egg away from sides of pan. Occasionally tip pan and cut through egg mixture with spatula to allow uncooked egg to run to bottom of pan. Top with sliced tomato; cook, covered, 5 to 7 minutes or until set, occasionally pushing and tipping eggs. Slide onto serving platter.
Poster's Notes:
A small green salad, your favorite muffin, and spicy tomato juice round out this menu.
Crookneck squash is a yellow summer squash with a long, curved neck.
Posted by Simone Greenbaum
Nutritional Info Per Serving: 310 calories, 23.5g total fat (6.5g saturated fat), 440mg cholesterol, 580mg sodium, 2g fiber
1 large onion, chopped
1 small zucchini, halved, sliced
1 small crookneck squash, halved, sliced (see note)
2 teaspoons minced garlic
8 eggs
3/4 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 oz. (1/2 cup) crumbled feta cheese
1 medium tomato, sliced
I made this recipe for breakfast this morning. I had a houseful of company. It was a big treat. I recommend it. It is delicious. This recipe comes from The Cooking Club of America newsletter. I subscribe to the magazine, and receive their monthly newsletter. I love their recipes.