Egg and Squash Cassarole

Thinly slice one large summer squash, zucchini, or crookneck squash. Place squash in a 8"x8" glass dish that is sprayed with cooking spray and sprinkle with salt. Scramble eight eggs with two cups of milk and add a pinch of salt, pepper, and nutmeg. Pour the egg over the squash. Dice up a cup of cheese (Cheddar/Monterey Jack) and add to dish. Bake at 400 degrees for 35mins until set.

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© Monet Bonson