summer-garden-breakfast ingredients

1 cup yellow crookneck squash, chopped coarse
1 cup zucchini squash, chopped coarse
¾  cup sweet onion, chopped coarse
¾  cup green or red pepper, chopped coarse
2 strips bacon, cut into small pieces
2  or more eggs
½ - 1 cup grated medium cheddar cheese
1 chopped or sliced tomato
Fresh herbs (optional)
Salt & pepper to taste 

Fry bacon till done. 
Using same skillet add
chopped  onion,
sauté 2-3 min until tender
Add chopped squashes, 
Saute for a minute or two more
(may add 1 Tbsp water  

While vegetables are cooking whisk eggs together with salt and pepper
pour over vegetables in skillet.    
 Sprinkle cheese over all.
Top with chopped or sliced tomato. 
Cover with lid to steam.

Continue cooking on top of the stove (don’t stir) on low heat till eggs are done and cheese is melted  5 + min depending on how high the heat.

To get a more browned top, place oven proof skillet under oven broiler 2-3 minutes.

Great served with a favorite crusty bread. 


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