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Summer Squash and Spring Onion Egg Scramble

May 18, 2010

I’m not a huge fan of summer squash, but since it’s become abundant here the past week or two, I’ve been trying to find ways to use it up. Both Maddie and I enjoyed this dish, and since it comes together quickly, it would be great for a fast breakfast or lunch. Feel free to substitute with other veggies you may have on hand.

Summer Squash and Spring Onion Egg Scramble

Serves 1 adult and 1 toddler

1 medium crookneck yellow squash, sliced and quartered

3 small spring onions, chopped

1 Tbls butter

3 eggs, beaten

1/3 cup colby cheese

sea salt to taste

Heat butter in skillet over medium heat. Add veggies and scramble for 3-5 minutes, until soft. Add eggs. Cook and stir until desired consistency. Top with colby cheese and season with salt. Serve and enjoy.

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One Comment leave one →
  1. May 19, 2010 12:57 AM

    I can enjoy this recipe with my baby. It looks healthy and delicious. Thanks for sharing.

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