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
grated parmesan.
5. Bake at 350 for 45 minutes (or until the center is
firm).
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.