Summer Squash For Breakfast

For Americans the 'veggies for breakfast' idea is kind of a twilight zone scenario. And if you're my carnivore brother, veggies for breakfast means it's just time to go back to bed until bacon appears. If you're looking to increase your vegetable intake, use up the ridiculous amount of squash from your garden, fix a savory breakfast (buh bye Pop Tarts)...it's time to embrace AM veggie loving. Squash and eggs doesn't sound like your type of thing? I also wrote a guest post  on other vegetable breakfast ideas like quick smoothies.

The fiance whipped up this squash and eggs breakfast, and it's too good not to share for a savory summer meal. Based on a Food Network recipe, we've shortened the task for you with alterations to the ingredients and procedure.

Skillet Eggs with Squash

serves 6

Ingredients:

• 6 medium summer squash/zucchini
• salt
• 2 T extra virgin olive oil
• 1 T onion
• 1 T garlic
• 1 anaheim pepper
• 3 T fresh chopped parsley
• ground pepper
• 1 T butter
• 6 eggs
• sprinkle of Parmesan cheese

1. Grate unpeeled squash into a colander and add a pinch of salt. Let drain, squeezing to remove excess liquid.

2. Add olive oil, garlic, onion, and pepper to a pan to cook until soft. Add the shredded squash to the pan and cook until tender. Add in the parsley and cook to remove excess liquid.

3. Plate the squash in a layer.

4. In a separate pan, cook an over easy, or over medium (our choice) egg. Another option is to do a soft boiled eggs and scoop out to serve. The plus to the soft boiled is the use of less fat in the cooking method.

5. When the egg is finished, slide on top of the squash and top with salt.

How do you encorporate vegetables with your breakfast?

-Carlene