Skillet Eggs With Squash

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I didn't use the butter, don't need it! I might try using other seasonings next time, any suggestions?

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Delicious! My husband was skeptical but loved it too. The serving numbers are off - I cooked 4 eggs which served two for a light dinner. I kept all other quantities the same and it was plenty. I just think if you are serving this as even a light meal it should be two eggs per serving.

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This is really good, easy to make and delicious. (Use your food processor to shred the squash to save a bunch of time. I used 3 summer squash and 3 zucchini and only four eggs (to serve 4 people. Although, despite it being very good, there is no way this would ever serve 6 people, it was even a little light for 4 people.

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Made this for dinner and was very tasty! I used a Welch white cheddar cheese which was scrumptious. I am having trouble getting the whites to bake fully without cooking the yokes as well. I did not need to rinse the salt off of the zuch/squash after draining, but I did not add any later either. Just a good bit of crushed black pepper. I am not sure why the butter under the eggs is necessary, so next time I will try without. The zuch/squash mixed should be cooked on the stove top before it goes into the oven, so undercooking the zuch should not be a problem.

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Perfect healthy weekend breakfast! I love breakfasts that incorporate veggies. Would be pefect for lunch or dinner too.

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This recipe was excellent! The recipe does not need any more salt than what is used to draw out the liquid, though.

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This was great! Our chickens lay more eggs than we can eat so we are always looking for different recipes to use them in. I added 4 slices of crumbled bacon and I sauteed some leeks with the green onion. I wished my egg yolks weren't hard, but next time I will do less time. Thanks for the great healthy dinner!

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This dish has amazing flavors, it very easy and really healthy. I do recommend rinsing the squash/zucchini mix after salting, it's so easy to over-salt!

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Very tasty and versatile. I switched a few ingredients to make this a southwestern skillet. I used cilantro instead of parsley, cumin and a touch of chili powder instead of the nutmeg.
The dangers: VERY easy to over-salt, especially since you have to salt-dry the squash. Also, the full 20 minutes was a long time for the egg, but 15 minutes left the veggies a little lacking. I would increase to the full 20 minute time frame and add the eggs at about the 5 minute in mark.

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Excellent dish. The eggs were a bit runny for me at the cook time, so I put it back in for a little bit and I overcooked them. Becareful. I had no yolk. Still wonderful. I will make this again.