SKILLET EGGS WITH SQUASH
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). 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.
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions 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 the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
- Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a 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 salt and pepper, and sprinkle with the cheese.
- Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.
SCRAMBLED EGGS WITH ZUCCHINI
These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 9
Steps:
- Grate the zucchini on the large holes of a box grater or in a food processor.
- Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
- Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
SUMMER SQUASH WITH EGGS
From apartmenttherapy.com as adapted from Food Network. Two versions for prepping the squash are given. Halfway through preparing this recipe I discovered I didn't have enough chevre, and substituted with some locally made cream cheese. Best if the cream cheese is at room temperature or it can be whipped.
Provided by COOKGIRl
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- VERSION #1: Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Squeeze as much liquid as possible from the grated squash. Add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Proceed with recipe in Step #3.
- VERSION #2 (my change): Trim the ends off the squash. Dice the [unpeeled] summer squash into 1/2" cubes. Cut the zucchini and crookneck into 1" slices. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced summer squash to the pan and saute until lightly browned, about 5 minutes. Next add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Reduce heat to medium-low then stir in the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 8-10 minutes. If mixture starts to dry out too much, reduce heat. Proceed with recipe in Step #3.
- Remove skillet from heat and stir in 1/4 cup of the basil.
- Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. Arrange small bits of the chevre around and in between the eggs.
- Cover and cook over low-medium heat until egg whites are set and yolks are still soft, about 10 minutes. I checked the eggs after 5 minutes, then cooked them another 2 minutes for our preference.
- Garnish eggs with basil and serve with crusty bread. A simple green salad and lightly seasoned black beans made the meal complete. I threw together a quick arugula salad. You could also serve the squash and eggs over raw greens as a suggestion.
SQUASH & EGGS
My grandmother came up with this and we grew up on it! Very delish and healthy!
Provided by Angela Pietrantonio
Categories Other Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Lightly spray medium size fry pan with cooking spray. Add olive oil to pan on medium-low heat. Add sliced zucchini and cook until translucent, about 10 minutes, stirring frequently to break the zucchini into pieces.
- 2. In medium bowl, whisk eggs, milk, and sugar until well blended.
- 3. Add to zucchini and salt and pepper to taste. Stir until the eggs are scrambled. 2 points per serving
SKILLET EGGS WITH SUMMER SQUASH HASH
Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
- Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g
SQUASH, EGG, AND CHEESE CASSEROLE
A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!
Provided by jayceeboyer
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
- While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
- Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 9 g, Cholesterol 170.5 mg, Fat 31.9 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 17.7 g, Sodium 493.7 mg, Sugar 5.8 g
SEARED SUMMER SQUASH AND EGG TACOS
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
Provided by Martha Rose Shulman
Categories breakfast, dinner, weekday, main course
Time 20m
Yield 10 tacos, serving 5 as a main dish
Number Of Ingredients 10
Steps:
- Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
- Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams, TransFat 0 grams
PRESSURE-COOKER HARD-BOILED EGGS
Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 71mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
More about "squash eggs recipes"
31 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES - FOOD …
From foodnetwork.com
Author By
BEST SQUASH AND EGGS RECIPE - HOW TO MAKE …
From food52.com
Cuisine AmericanCategory BreakfastServings 3-4
SUMMER SQUASH EGG BITES RECIPE | BECKY'S BEST BITES
From beckysbestbites.com
5/5 (1)Estimated Reading Time 4 minsServings 24Total Time 25 mins
SQUASH AND EGGS BRUNCH RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
SPAGHETTI SQUASH EGG NESTS - THE ROASTED ROOT
From theroastedroot.net
SPAGHETTI SQUASH EGG NESTS - INQUIRING CHEF
From inquiringchef.com
RECIPE SUMMER SQUASH SHAKSHUKA WITH BAKED EGGS
From thekitchn.com
EGGS IN PURGATORY WITH SPAGHETTI SQUASH - THE ENDLESS …
From theendlessmeal.com
ACORN SQUASH EGG-IN-A-HOLE | KITCHN
From thekitchn.com
DINNER IDEAS FOR TWO THAT WORK FOR ANY OCCASION - REAL SIMPLE
From realsimple.com
BAKED EGGS IN ACORN SQUASH WITH ROASTED PEPPERS & DILL
From weightwatchers.com
SPAGHETTI SQUASH EGG NESTS RECIPE | PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
EASY DELICATA SQUASH EGG BAKE BREAKFAST RECIPE - BIG LOU'S ONION …
From biglousonionsauce.com
60 HEALTHY INSTANT POT RECIPES | TESTED BY AMY + JACKY
From pressurecookrecipes.com
DELICATA SQUASH EGG CUPS (EGG-IN-A-HOLE) - BOWL OF DELICIOUS
From bowlofdelicious.com
BAKED EGGS IN SPAGHETTI SQUASH NESTS - SKINNYTASTE
From skinnytaste.com
WHOLE 30 BUTTERNUT SQUASH AND EGGS - THE ORGANIC KITCHEN BLOG …
From theorganickitchen.org
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
25+ BEST ZUCCHINI RECIPES - I HEART NAPTIME
From iheartnaptime.net
35 SUMMER DINNER RECIPES THAT ARE FAST, EASY, AND TASTY
From marthastewart.com
ZUCCHINI FRITTERS WITH LEMONY SOUR CREAM - ALLRECIPES
From allrecipes.com
SCRAMBLED EGGS WITH SQUASH RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
You'll also love