Saturday, July 16, 2011

Skillet Eggs with Squash

When looking for a recipe using zucchini, this one really popped out. The image in the magazine just looked delicious and my Mom and I were instantly hooked.  Summer squash and zucchini have finally made their show at the farmer's market this past week, so a recipe was in need.  Summer Squash has a fair amount of manganese, vitamin C, magnesium, vitamin A, and dietary fiber.   It has tons of antioxidants and a fair amount of beta carotene, which is good for your immune system.  We got our squash and zucchini from my aunts garden in Connecticut.  She created a summer vegetable and herb garden at the end of her cul-de-sac that has been dubbed "zucchini island" by her neighbors.  I hope you are having a good summer and enjoy this recipe.  

Skillet Eggs with Squash

3 pounds (6 medium) summer squash and/or zucchini
Kosher salt
1 tablespoon extra-virgin olive oil
1 red onion, chopped
1 large clove of garlic, chopped
3 slices bacon
3 tablespoons fresh parsley, chopped
6 large eggs
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter
1/2 cup parmesan, mozzarella, and/ or cheddar; shredded
Freshly ground pepper

Skillet Eggs with Squash (Still in skillet)
  1.  Grate the squash into a colander using the large holes of a box grater.  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. While you are waiting, preheat the oven to 375˚.  Fry up the bacon to your liking (probably not to crisp though) in large skillet. Remove bacon from the pan and add additional 1 tbl of olive oil and heat over medium-high heat.  Add the onions and garlic and cook until the onions are soft, about 3 minutes.  Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes.  Stir in the parsley, nutmeg, and pepper to taste.  Cook until mixture is slightly dry, about 1 minute. Remove form heat and let cool.
  3. Spread the squash evenly in the skillet. Make six indentations big enough for a egg in the mixture with the back of the 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 pepper and your cheese.
  4. Transfer the skillet to the oven and bake until egg whites are set and the yolks are cooked to desired doneness, 10-12 minutes. 

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