Baked Eggs With Cheese and Zucchini
|Photo: Mitch Mandel|
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1/2 small onion, chopped
- 2 zucchini or yellow squash (12 ounces), thinly sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup (1 ounce) shredded sharp provolone or swiss cheese
- 8 large eggs
- 1 tablespoon heavy cream or chicken broth
Preheat the oven to 350°F.
Heat the butter and oil in a large nonstick skillet over medium heat until the butter has melted. Add the onion, zucchini or squash, basil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring occasionally, until crisp-tender, 5 to 8 minutes.
Spread the zucchini mixture over the bottom of 4 individual, shallow baking dishes (or use 1 large baking dish). Sprinkle with 2 1/2 tablespoons of the cheese and add the eggs (without breaking the yolks or stirring). Sprinkle with the remaining 1/4 teaspoon salt, the remaining 1/8 teaspoon pepper, and the remaining 2 1/2 tablespoons cheese. Drizzle with the cream or broth. Cover with foil and bake until the whites are set and the yolks begin to thicken, about 15 minutes for individual dishes or 20 minutes for 1 large dish.
Recipe TipsMake extra servings of this dish and refrigerate them in a covered container for up to 2 days. Reheat, covered, at 350°F for 10 to 15 minutes. For an on-the-go breakfast sandwich or in a lunch.