Tuesday, October 1, 2013

Summer Squash and Yellow Bell Scrambled Eggs

squash and yellow bell scrambled eggs

Second verse, more or less the same as the first!

a pat of butter
a swirl of olive oil
a yellow bell pepper
a summer squash, two if they're very small
3 eggs
a couple tablespoons grated parmesan

Melt the butter with the olive oil in a skillet over low heat while you dice the yellow bell. Toss the diced pepper in the butter, turn up the heat to medium low, and let that soften while you dice the summer squash. Toss the diced summer squash into the pepper, turn up the heat to medium, push it around a bit with a heatproof rubber spatula but otherwise leave them alone until they're tender.

Beat the eggs and pour them over the softened veggies, and shake a little grated parmesan over the eggs. Push everything around with your rubber spatula until the eggs are scrambled and cooked, maybe a little longer so the scramble isn't watery but still moist.

Scrape onto a plate and eat.

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