From Chow Bella
2 tbsp extra virgin olive oil, plus more for greasing the pan
1 zucchini (about 8 inches long)
1 yellow summer squash (about 8 inches long)
1/2 cup onion, finely diced
8 eggs
1/4 tsp dried sage
8 slices proscuitto
salt and pepper, to taste
1. Preheat oven to 350 degrees F. Grease an 8x8"-9x9" square dish with olive oil.
2. Trim the ends off the zucchini and summer squash. Either with a mandolin or knife, cut both squash lengthwise into 1/8" slices. Brush both sides of the squash with 1 1/2 tbsp of the oil and season with salt and pepper.
3. Heat a large skillet over medium heat. Brown the squash slices on both sides in batches. Heat remaining oil in the pan and brown the onion. Remove to a medium bowl.
4. In the bowl with the onions, whisk the eggs with the sage and some salt and pepper. Add 1/4 of the eggs on the bottom of the pan. Shingle either the zucchini or summer squash over the first layer of eggs. Add another 1/4 of the eggs, then shingle over the prosciutto. Repeat with eggs, another layer of one of the squashes, and a last layer of eggs.
5. Place in the oven and bake 30-35 min, or until set in the middle. Allow to rest 5 min before cutting.
Servings per recipe: 4
Per serving:
Calories: 263.5
Fat: 19.4 g
Saturated fat: 4.3 g
Cholesterol: 382 mg
Sodium: 720.8 mg
Carbohydrate: 6.2 g
Fiber: 1.6 g
Sugars: 1 g
Protein: 17.6 g