Scrambled Eggs with Chives, Tomatoes & Roasted Squash
‘Tis the season for squash: zucchini, crookneck squash, butternut squash, squashes of every shape and color. You might be feeling overwhelmed by it all. (Even if you don’t have a garden, a well-intentioned neighbor may have given you some of her rampantly growing squash.) But don’t worry — squash is delectable when roasted. And as an added bonus, the roasting process shrinks the squash quite a bit, so the overwhelming mound of squash becomes welcoming platefuls of squash. Just be sure to remove the seeds before roasting. (You can rinse them well and roast the seeds separately for a 2-in-1 deal.) I used crookneck squash a gardening friend had given me for this dish, but feel free to use whatever squash you have on hand.
Scrambled Eggs with Chives, Tomatoes & Roasted Squash
Serves 2 for a hearty breakfast, plus you’ll probably have leftover squash to use in plenty of other dishes.
Squash of your choice, ends and seeds removed, flesh sliced into thin rounds
Unrefined peanut oil OR coconut oil OR melted ghee OR melted butter (no, your final dish won’t taste like peanuts; although unrefined peanut oil is incredibly fragrant, it’s quite mellow once it’s been baked or sautéed)
4 eggs, preferably from pastured hens
2 medium tomatoes, each tomato cut into about 16 wedges (quarter it, quarter each quarter, and then cut each quarter in half)
Chives, snipped into short pieces
Preheat oven to 375F and cover at least 2 baking sheets with parchment paper. (Or just 1 sheet if you’re only roasting one medium-sized zucchini. I say “medium-sized” because I recently saw a gargantuan zucchini that was bigger than my forearm. Seriously. When my friend told me how big it was, I didn’t believe him — I had to witness it in person.)
In a large bowl, toss the sliced squash with a drizzle of oil, a few shakes of sea salt, and some grinds of fresh peppercorns. Spread out on sheet(s), making sure to leave a little bit of room between each slice. Bake for 25 minutes or until the slices are turning golden brown. (For very thin slices, start checking them at 20 minutes.) Slide the squash off of the baking sheet — but still on the parchment — onto wire racks to cool it quickly.
While the squash cools, whisk the eggs in the large bowl. Stir in tomatoes, chives, and about 15 slices of cooled squash.
Heat a dab of ghee or butter in a large skillet over medium heat. When ghee is melted, add eggs. Cook, occasionally turning over the eggs, for 3 to 5 minutes or until eggs are softly cooked through. Serve immediately, topped with grated cheese if you like.
Leftover squash can be refrigerated for up to a week and used in everything from pasta dishes (try using it in place of the pasta!) to stir-frys to puréed dips. Or freeze the squash for even later use — since it’s supposed to be soft and not crunchy, freezing and then thawing it won’t damage its texture.
Enjoy!
Print This Post
Tags: breakfast, chives, eggs, roasted vegetables, scrambled eggs, squash, tomatoes
