Magic Garden Eggs
Source of Recipe
Internet
List of Ingredients
1 tablespoon olive oil
1 tablespoon minced garlic
1 medium zucchini, sliced thin
1 medium summer (patty pan) squash, sliced thin
1 large tomato, sliced
1 medium onion (red or yellow) sliced into thin rings
6 eggs, gently beaten
salt and pepper, to taste
fresh herbs, to taste (I like spicy globe basil, lemon thyme, and pineapple sage)
1 cup sharp shredded cheese (cheddar, or monterey jack - anything with a bite)
Recipe
In a large covered skillet, heat olive oil over medium heat. When oil is hot, brown the garlic. Saute onions until translucent, then layer in squash and tomatoes. Reduce heat, cover, and let veggies steam until squash is tender and translucent. Be sure to stir occasionally, so that it doesn't stick. When the squash is cooked, beat salt, pepper, and herbs into the eggs, then pour the entire mixture into the hot skillet. Stir just enough that the eggs are evenly distributed throughout the vegetables. Cover and allow eggs to set for approximately 5 minutes. Just before eggs are completely set, sprinkle cheese on top, and cover again. By the time the cheese is melted, the eggs will be completely set. Serve with a slice of fresh, crusty bread, and enjoy.
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