My brother Dave taught me to make squash and eggs years ago and it has been one of my favorite things to eat ever since. In July and August I probably eat this once or twice a week for dinner and I never seem to tire of it.
For each serving:
- 1 medium yellow (crookneck) squash, thinly sliced
- 2 cloves garlic, finely chopped
- 2 eggs
- a splash of milk
- a few leaves of basil, cut into thin strips
- salt and pepper
- olive oil
Heat a splash of olive oil in skillet. Add the garlic and cook for a minute or so. Then add the squash and a little salt. Saute over medium heat until squash is soft and beginning to turn golden brown. While the squash is cooking, lightly beat the eggs with a splash of milk and a couple grinds of salt and pepper. When the squash is just about done, turn the heat down to low and push the squash into a pile on one side of the skillet. Add another splash of oil if necessary, and pour the eggs into the empty part of the skillet. Slowly cook the eggs over low heat, continuously scrapping the eggs up from the bottom of the pan with a wooden spoon as they cook. When the eggs are nearly cooked through, fold the squash back into the eggs and stir in the basil. Continue cooking for another minute or two until the eggs are cooked through but still moist.