Squashy Eggs!

Breakfast or Lunch

  by our friend Tarah from http://www.whatigather.com

Cooking Steps

Heat oven to 400F.
Heat olive oil in a large skillet over medium heat.
Once hot, add onions to pan and cook until translucent, 4-5 minutes. Stir occasionally so they don’t burn.
Add squash, pepper and olives to pan and heat for 6 to 8 minutes, stirring occasionally.
Add tomato sauce and all spices to pan. Stir well to incorporate.
Beat eggs in a medium bowl. Stir in chopped green onions.
Pour squash and onion mixture into a large glass baking dish (about 11”x7”). Pour eggs evenly over squash.
Bake for 40 to 45 minutes, until eggs are cooked through.

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 2 medium zucchini squash, sliced into 1/2'' slices
• 1 yellow crookneck squash, sliced into 1/2'' slices
• 1 California Red Chile (or similar sized chili), seeds removed and sliced
• 10-12 black olives, sliced
• 1/2 cup tomato sauce (whatever you have on hand)
• 1 tsp garlic powder
• 1 tbsp dried or freshly chopped basil
• dash of salt and pepper, 8 eggs, 2 green onions, chopped