Green Eggs and Goat Cheese

I have yet another egg bake to post about. This time it’s green, like everything else I’ve posted lately. Remember, green is good – in this case (and most of my recent posts) things are green because they are loaded with basil, which is hands-down my favorite herb. Between the CSA and my two basil plants in the garden, we have been (and will continue to be) eating lots of deliciously seasoned dishes.

Summer squash and zucchini have made it into our CSA box already. Where did the summer go?? Anyway, this is just the beginning of the squash surplus, so I’ve decided to start early with compiling recipes. This was the first dish of the year – green eggs and goat cheese. I prefer summer squash sautéed; something with the membranous texture of raw squash doesn’t sit well with me. I had never had eggs with squash before, but it makes for a very filling and satisfying breakfast. What do you like to do with your summer squash?

Green Eggs and Goat Cheese

Green Eggs (no ham)

Ingredients

  • Olive oil
  • 3 cups of summer squash and/or zucchini, halved and sliced thinly
  • 1 medium onion, sliced thinly
  • 1/2 – 1 cup fresh basil, chopped
  • Balsamic vinegar
  • 12 eggs (6 whole, 6 whites only)
  • Goat cheese
  • Salt and pepper

Suateed summer veggiesDirections

  1. Preheat over to 350F. Spray a large baking dish with non-stick cooking spray.
  2. Heat about 1 tbsp of oil in a pan. Add onion and saute for 5 minutes. Add the basil and mix well. Add the squash/zucchini and continue to saute until the squash begins to appear slightly translucent and soft.
  3. Turn off the heat and add the balsamic vinegar. I probably added 1/4 cup, but I love balsamic – add as much as you like.
  4. In a large bowl, add the eggs and whisk well. Pour in the vegetables mixture and mix well. Note the green eggs 🙂
  5. Pour mixture into the prepared pan. Top with crumbled goat cheese, salt, and pepper.
  6. Cook for 40 minutes, or until the edges begin to pull away and there is no standing liquid in the center of the egg bake. Since you added some oil to cook the vegetables, there may be some oil standing when it’s done (which is why I use the edges pulling away as a guide).
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