Skillet Eggs with Squash
3 pounds (6 medium) summer squash and/or zucchini
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)|
- 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.
- 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.
- 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.
- Transfer the skillet to the oven and bake until egg whites are set and the yolks are cooked to desired doneness, 10-12 minutes.