Every morning, The Hubster has scrambled eggs with sauteed spinach and toast. And when he doesn’t, it’s not a pretty morning. Or afternoon. Or evening.
I, on the other hand, tend to do things like toast and hot cider, granola, or refrigerator oats for breakfast.
Every now and then, I crave eggs.
This was one of those cravings, combined with some leftover shreds of butternut squash from our massive batch of squash patties.
And holy wow, was it a party in my mouth.
It was so good, that I had it three mornings in a row.
In a row.
I’m beginning to sound like The Hubster.
I’m almost tempted to shred another squash just so I can have this for breakfast again.
2 minPrep Time
5 minCook Time
7 minTotal Time
- 2 large eggs
- 1 tbs almond milk (or other milk/alternative)
- 1 tbs cooking oil (canola, coconut)
- 1/4 cup onion, diced
- 1/2 cup shredded butternut squash
- salt and pepper to taste
- Heat oil in a medium skillet over medium-high heat.
- In a small bowl, beat eggs and almond milk until well combined.
- Add onions and saute for 2-3 minutes.
- Add butternut squash shreds and saute for another 1-2 minutes.
- Pour in egg mixture, reduce heat to medium.
- As eggs begin to set, gently pull the eggs across the pan with rubber spatula, forming large soft curds.
- Continue cooking until thickened and no visible liquid egg remains.
- Remove from heat, transfer to plate or bowl, season with salt and pepper, and serve hot!
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy free, and Corn Free.