1. Saute an onion and some chopped scallions in a little bit of oil in
ovenproof skillet. Once the onions have softened, remove the pan from heat.
2. Add sliced squash and/or zucchini, a handful of chopped
basil, more scallions, and shredded cheddar (about a cup). Toss all of this with the
cooked onions. I used 4 medium sized squash, which filled a 10″ skillet.
3. Whisk together a cup of
milk, 6 eggs, salt and pepper. Pour the egg mixture over the squash.
4. Top with a few sliced tomatoes, more shredded cheddar and a little
5. Bake at 350 for 45 minutes (or until the center is
This recipe could easily be adapted to include other ingredients you might have around. Next time, I might add some finely chopped greens (kale or chard) and a handful of chopped parsley, and some feta cheese. For extra protein, you could add a couple more eggs, or some small pieces of pre-cooked sausage, ham, or bacon.