Yesterday I picked up my share of vegetables from my CSA, Frog Bottom Farm. In it was two pounds of mixed summer squash (I picked zucchini, barq squash, and beautiful, bi-colored zephyr squash), four beets (with tops still attached), five really long spring onions, a cucumber, a bag of arugula, and a bag of basil leaves.
I decided to use some of the squash, green onions, and basil in a baked egg dish that turned out really well. I had some of the leftovers this morning for breakfast, and I can confirm that baked egg type dishes do, in fact, reheat nicely!
Zucchini, Basil, and Parmesan Egg Bake
It’s sort of like an eggy lasagna.
Recipe for Zucchini, Basil, and Parmesan Egg Bake (Serves 4, more or less):
What you need:
- 8 eggs (preferably cage-free)
- 3-4 slices whole wheat bread
- 1 pound zucchini or summer squash, sliced thinly
- 2-3 green onions, sliced
- 1 handful fresh basil leaves, cut into thin strips
- 1 roasted red bell pepper (jarred works just fine), sliced into strips
- 1 cup grated parmesan cheese
- 2 Tbsp. olive oil
- salt and pepper, to taste
How to do it:
- Preheat the oven to 375 degrees. Heat 1 Tbsp. of the olive oil in a pan over medium heat. When the oil is hot, add the zucchini and saute until the zucchini is cooked through and lightly brown around the edges.
- Use the remaining 1 Tbsp. of oil to grease a 9 x 13 inch baking pan. Beat the eggs in a bowl. Add salt, pepper, the green onions, the basil, and half of the parmesan cheese.
- Arrange the slices of bread in the pan so that the bottom of the pan is covered by a layer of bread. When the zucchini is cooked, layer the zucchini and roasted red bell peppers on top of the bread. Pour the egg-basil-onion-parmesan mixture over everything, allowing the egg to soak down through the bottom layers. Sprinkle the rest of the parmesan cheese on top.
- Bake at 375 degrees until the eggs are set and the cheese is melted. For me, this took around 25 minutes. Let the dish cool slightly, then slice into squares and serve hot.
When it looks like this, it's done!
This dish would also be delicious with caramelized onions, but I was fresh out of those. A nice side dish would be a green salad. We ate ours and then gorged ourselves on local strawberries and blueberries that we bought at the farmers’ market where we go to pick up our weekly CSA veggies
, which is held every Saturday at St. Stephen’s Episcopal Church in Richmond, Virginia. If you can bring yourself to get up early on a Saturday, I heartily recommend the St. Stephen’s Farmers’ Market!
Posted in Food at Home
Tagged barq squash, basil, CSA, egg bake, egg casserole, egg lasagna, eggs, farmers market, frittata, From Bottom Farms, green onions, Italian, local, parmesan, Richmond, squash, vegetarian, Virginia, zephyr squash, zucchini
I used to make omelettes with vegetables and cheese and good things inside. But they always seemed to fall apart and get very messy, because I was horribly inept at flipping them. So now when I make eggs with veggies and cheese and good things, I make something in-between an omelette and scrambled eggs, and I really like it. I call them scromblettes, for scrambled + omelette. They are sort of scrambled up (I have accepted my inferior flipping skills and now make the most of the situation) but sort of flat and fluffy like an omelette. Here is a scromblette I made recently with two eggs, sauteed red onion, zucchini, fresh tomato, and 2% cheddar cheese.
Garden Veggie Scromblette!
After typing a draft of this post, I became curious about whether anyone else makes something like this. On urbandictionary.com there is an entry for “scromlette,” which reads as follows:
“Scrom-let – A sumptuous dish served only (as far as I know) at Kingfisher B&B in Worcestershire. It is essentially the bastard child of scrambled egg (scrom) and omelette (lette). It was created one bleary eyed morning after a heavy night on the good stuff as a result of a complete lack of culinary dexterity. Despite it’s shaky beginnings frankly scromlette is infinitely more delectable than either of it’s two inferior egg based parent dishes.”
So, apparently I am not the only one doing this! Scromblettes / scromlettes are happening in Richmond, Virginia and at a bed and breakfast in England. Interesting, although I could find no mention on scromlettes on the Kingfisher Bed and Breakfast website.
Scromblettes are Scrumderful (that's scrumptious + wonderful)!
Posted in Food at Home
Tagged cheddar, cheese and eggs, egg, eggs, eggs with cheese, eggs with vegetables and cheese, eggs with veggies and cheese, eggs with zucchini, healthy eggs, healthy omelette, healthy omelette recipe, omelette, omelette with vegetables, omelette with veggies and cheese, omelette with zucchini onion and tomato, onion, scrambled egg, scromblette, scromlette, tomato, vegetable omelette, veggie omelette, zucchini
Yesterday I had to leave Richmond for most of the day, and since Aaron and I usually spend Saturdays together, this made me feel a little sad. I figured since I was leaving in the morning, I should make a big breakfast for us both, on account of how Aaron is notoriously bad at cooking. In a big skillet, I fried a couple of eggs, some fresh tomato slices, and some mushrooms in a little bit of light margarine and olive oil. I also toasted some whole-grain English muffins. We had a bowl of organic red grapes and glasses of orange juice as well (not shown).
Big Giant Breakfast for the Boy who Can't Cook So Great.
The yolk oozed its yellow goodness onto the plate, where it mingled with the hot tomato juices and was sopped up with the crunchy English muffin. Aaron’s favorite part of the breakfast was the mushrooms, which soaked up a lot of flavor while sauteeing in the pan with the other good things.
My favorite part, of course, was the egg. Aaron admitted that he cannot cook an egg sunny side up. He says that when he attempts it, the top does not get cooked at all, but the bottom burns. I admitted that I have real trouble cooking an egg over-easy, because I always manage to break the yolk. Sunny side up is no problem, though, as you can see!
Readers, over the next couple of days I will be extremely busy. Tomorrow I start a new job AND I have my first day of online classes for my Master of Library Science. If you do not see another post from me until Wednesday or Thursday, or if my heart explodes from the stress of it all before I get to post again, please enjoy these breakfast photos. I will be having more eggs tomorrow morning to give me the energy to face The New Job and The New Classes all in one day. 🙂