First, I would like to thank all of my faithful readers for sticking with me during the past couple of months. It's been quite hectic! And, second, I would like to apologize for being gone so long. At the beginning of September, I moved back into my own place after housesitting for my family during the summer, and so have been working on getting all of my stuff unpacked again (especially all of my precious kitchen stuff). Not to mention, I've been working around 50 hours per week at my new job, and trying to work out and get in better shape again afterwards with my fellow chef, so have been trying to juggle my time there. And, I didn't have internet until the beginning of this week, so that didn't help either!
But, I'm finally back! :-)
This recipe is another one that I found in a copy of Food Network Magazine that I had picked up at the store, the same one as the Heirloom Tomato Pie I just had to make, so you might have seen it floating around the internet already. But, maybe you haven't!
I especially like this dish, because I'm trying to be more conscious of my diet and want to get back into shape, and this is such a great dish. You don't even feel like you're missing out on everything! Of course, I did change a few things, but I did keep the recipe very much the same as the original... For myself and my family, we like things a little spicy, so I added two jalapenos instead of the one. And I used the special yummy cheese (Morel Mushroom and Leek Jack) I found instead of pepper jack or cheddar. And probably more scallions... :-D
The great thing about this recipe is that it really is very easy to customize to your liking. If you want it to be a complete breakfast, you could add some bacon to the skillet as well. Served with a couple slices of toast, it's the perfect breakfast!
3 lb. summer squash and/or zucchini
2 Tbsp. extra-virgin olive oil
4 scallions, thinly sliced, white and green parts separated
1 jalapeno pepper, seeded and minced
3 Tbsp. chopped fresh parsley
¼ tsp. freshly grated nutmeg
Freshly ground pepper
1 Tbsp. unsalted butter
6 large eggs
½ - 1 c. grated pepper jack or sharp white cheddar cheese
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. Roll the squash in a clean kitchen towel and squeeze to remove as much liquid as possible.
Preheat the oven to 375°. 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 2½-inch-wide indentations in the mixture with the back of a spoon; put ½ 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.