Squash is plentiful now. Here’s an easy dinner that chock full!
Start to finish: 30 minutes
Ingredients
- 2 good-sized summer squash, very thinly sliced
- 4 eggs
- 2 oz. Gruyere cheese, shredded
- 1/4 cup milk
- 2 green onions, white ends sliced
- 1/4 tsp. each salt and pepper
Directions
- Heat oven to 375 degrees
- Mix squash with 1/4 tsp. salt and let stand 10 min. Drain and squeeze dry.
- Whisk together the eggs, milk, cheese, onions and salt and pepper.
- Heat a 6″ non-stick skillet on med.
- Add egg mixture and stir in squash.
- Cook about 2 min. or until the bottom begins to set. Cook another 3 min.
- Transfer skillet to oven and bake 20-25 min.
