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Wednesday, March 20, 2013

Squash Scrambled Eggs

Scrambled eggs taste great with squash.
You can use any squash even pumpkin.
Also you can add in a pinch of seasoning,
fresh rosemary, oregano, or thyme.

4 large eggs
1/4 cup butternut squash, pureed
1 tablespoon butter

In a mixing bowl whisk together the eggs
and squash until smooth and well combined.
Heat a skillet over medium-low heat.
Add the butter to melt, add the egg mixture.
Using a wooden spoon, stir occasionally
to break apart the curds of scrambled eggs.
Serve warm with melted butter if desired.

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