Categories: Appetizer, Breakfast, Gluten-Free, Jessica Lessard Photos, Kid-friendly, Lunch, Quick Meals, Side Dish Ingredients: Cherry Tomatoes, Eggs, Garlic, Goat Cheese, Onions, Squash, Summer Squash, Tomatoes
- 2 tbsp olive oil
- 1/2 onion finely chopped
- 2 c chopped squash
- 1 c cherry tomatoes halved
- 3 cloves garlic minced
- 1/2 tsp salt
- 8 eggs well beaten
- 4 oz crumbled goat cheese
Preheat oven to 375. Heat olive oil in skillet. Add the onion and saute, stirring until translucent.
Add chopped squash, tomato, garlic and salt. Continue sauteing until squash has softened and is still al dente.
In a mixing bowl whisk the eggs until well beaten. Whisk in the crumbled goat cheese.
Transfer sauteed veggies in a casserole dish. Pour in the egg cheese mixture and spread evenly in the dish. Place in oven and bake for 35-40 min until eggs have set and top is golden.
Let sit 15 min before slicing and serving.