My favorite ingredients to go with my eggs can depend on the season. Yellow squash has just started coming in at the farmers market. I enjoy what some might consider an unlikely pair – yellow squash and eggs.
I am not much of an omelet eater (or preparer). I like my eggs soft and light. I prefer a scramble – sautéing the vegetables and then adding the eggs for a soft scrambled “scramble.”
During the summer months, I like to eat tender crookneck yellow squash and Vidalia onions with my eggs. I also really like the addition of Chapel Hill Creamery’s Dairyland Farmers Cheese. Its mild flavor and creamy texture pairs really nicely with the squash.
Here’s how I make a Summer Squash Scramble for 2:
5 farm eggs
¼ cup of sliced Vidalia onions
2 small yellow summer squash, halved and sliced
1/3 cup diced Chapel Hill Creamery Farmer’s Cheese
Butter or olive oil for cooking (I use a little of both)
Sharp knife and cutting board
Dry measuring cups
Nonstick sauté pan
– Crack your eggs into a bowl
– Whisk the eggs until the yolk is fully incorporated with the whites
– Add the cheese to the eggs and stir
– Set the eggs and cheese aside until after you cook the vegetables
– Turn one of your large stovetop burners to medium high heat
– Add a tablespoon of olive oil to your sauté pan
– Once the pan is hot, add your onions and squash
– Cook the onions and squash until tender, you may want them to get a subtle amount of color on them (subtly golden brown) – this depends on your taste preferences
– Once your vegetables are cooked to your preferred doneness, add the egg and cheese mixture
– Allow the egg and cheese mixture begin to cook along the outer edges of your pan as it surrounds all of the vegetables before you stir
– Gently stir the eggs and vegetables until they are thoroughly cooked
– I flip the cooked parts upward and away from the heat, making sure that all the liquid gets turned under to the heat of the pan
– This is a quick and gentle process that will give you softly scrambled eggs
– Experiment with adding fresh herbs like basil, tarragon and/ or chives after cooking the eggs to liven up the flavor of your scramble. I like to add fresh arugula as well. Play with it!
*Note: Where to buy Chapel Hill Creamery cheeses:
– Carrboro Farmers’ Market: Wednesday and Saturday
– Durham Farmers’ Market: Wednesday and Saturday
– Western Wake Farmers’ Market: Saturday
Lesson: For many years, I ate squash either in casserole, stir-fries, or fried with onions. One morning I decided to “play” with the produce I had in the fridge. Little did I know that one of my absolute favorite flavor-pairings would come together. Summer squash and eggs are such a pleasing pair that came from experimentation. What kind of pleasures have you discovered from trying something new?