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Ingredients:
2 Medium Summer Squash (about 1 lb./454g)
1 Tablespoon Olive Oil (15ml)
1/4 Cup Onion, Small Dice (40g)
2 Teaspoons Oregano, Separated (3.6g)
8 Eggs
1/4 Teaspoon Ground Black Pepper (0.5g)
1/4 Teaspoon Salt (1.5g)
1 Cup Mozzarella Cheese, Shredded (112g)
Directions:
1. Cut squashes into round slices about 1/8 inch thick. In a large skillet, warm the olive oil. Add the onion and cook, stirring until softened. Add the sliced squash and one teaspoon of the oregano. Toss gently to coat with oil and onions. Cover and cook stirring occasionally until tender and slightly browned, about 10 minutes. Remove from heat.
2. In a large bowl, whisk together the eggs, one teaspoon of oregano, salt, and black pepper.
3. Spray an 8 by 11 inch baking dish with cooking spray. Transfer the cooked squash to the baking dish and spread out evenly along the bottom of the dish. Pour the egg mixture over the squash. Top with mozzarella cheese.
4. Bake in a preheated oven at 375°F for 20 to 25 minutes or until set. Let stand 10 minutes. Cut into slices. Serve warm.
| Makes 8 servings.
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