As the sun-kissed days of summer unfurl, our plates eagerly welcome the vibrant, farm-fresh goodness of roasted yellow squash. This simple yet sublime recipe captures the essence of the season with every bite, accenting the hearty squash with fresh free range eggs from our local producers. Summer squashes, with their tender flesh and sunny hue, take center stage, offering a delicate, slightly sweet flavor that's beautifully showcased in this dish.

Beyond its delightful taste, this dish brings a wealth of nutritional benefits. Free-range eggs are rich in essential vitamins and minerals, including vitamin B12, choline, and selenium. Summer squash, on the other hand, is a good source of vitamins A, C, and B6, as well as minerals like potassium and manganese. Combining these two ingredients adds a wide spectrum of vitamins and minerals to your diet, supporting various bodily functions, such as immune health, nerve function, and skin health. So, as you savor this dish, you're not just enjoying the essence of summer; you're nourishing your body with the wholesome goodness of the season.

skillet eggs with squash

prep time: 50 min
cook time: 20 min

6 servings

Dish ingredients

5-6 medium summer squash / zucchini

kosher salt

2 tbsp extra-virgin olive oil

4 scallions

1 jalapeno pepper

3 tbsp fresh parsley

1/4 tsp grated nutmeg

ground pepper

1 tbsp unsalted butter

6 large eggs

1/2 cup grated pepper jack
or sharp white cheddar cheese

Preparation

1. Prepare fruits and veggies.
   Thinly slice scallions, separate white and green parts.
   Clean and remove seeds from jalapeno pepper, finely mince.
   Chop and/or tear fresh parsley.
   Grate summer squash / zucchini into a colander. Use the larger wholes of a box grater or a food processor fitted with shredding attachment.

2. With grated squash in colander, Toss with 1 tbsp salt. Let drain in the sink for 30-40 minutes. Squeeze the squash to remove as much liquid as possible. (To reduce food waste, catch this liquid in a bowl rather than draining into the sink to start a vegetable broth).

3. Preheat the oven to 375°F

4. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes.

5. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

6. Spread the squash evenly in the skillet. Make six 2in wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack an egg into a small bowl and pour into each indentation.

7. Season with salt and pepper, and sprinkle with the cheese.

8. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

9. Serve family style and enjoy!

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