Saturday, July 7, 2012

Scrambled Egg Squash Cups


Light, flavorful, and filling -- a must try recipe I'm sure you'll want to repeat!


- 2, medium summer yellow squash
- 2 slices bacon
- 2 eggs
- 2 Tbs 1% milk
- 1 clove garlic, diced
- 2 Tbs onion, diced
- salt and pepper to taste
- 1 tsp. Goya Adobo seasoning (or your favorite seasonings)
- About 8 to 10 grape or cherry tomatoes
- lettuce (optional)

Cut the bottom half (fattest part) of the summer squash and then a little slice off the very bottom so the squash cup stands upright (see photo). Scoop out the insides of the squash (leaving a thin layer of squash to create a vessel or cup to hold contents). Dice squash along with remaining (top part) of the squash and combine with garlic, onion, and seasonings. Set aside. Fry the bacon in a large skillet until crisp. Remove and set aside to cool. Using bacon grease, add squash mixture to hot skillet and saute' for several minutes. Remove squash mixture to a bowl. Crack both eggs into a bowl and add the milk. Whisk eggs until smooth and add egg mixture to the same hot skillet. Stir frequently until eggs are cooked through and scrambled. Combine eggs with the squash and crumble bacon into the mixture as well. Before spooning the mixture into the squash cups, place the squash cups on a microwavable-safe plate and cook for 2 minutes in the microwave. Spoon squash mixture into the squash cups and set on a bed of lettuce (if desired). Spoon remaining egg and squash mixture next to the squash cup on the same plate. Garnish with tomatoes and serve. Enjoy!! 

"For it was not into my ears you whispered, but into my heart; it was not my lips you kissed, but my soul." - Judy Garland 

No comments:

Post a Comment