The weekend is a great time to take breakfast to the next level. Try this take on eggs and get a full servings of veggies.
Ingredients
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| from foodnetwork.com |
- 3 pounds (6 medium) summer squash and/or zucchini
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced, white and green parts separated
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 large eggs
- 1/2 cup grated pepper jack or sharp white cheddar cheese
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