I woke up yesterday morning thinking about summer squash. We had a bit in our CSA and needed to used the last two small ones. I tend to do carb and protein for breakfast and as I lay thinking about the summer squash I thought about how I need to work fruits and veggies into my breakfasts. The idea to work the squash into a breakfast sandwich came together pretty quickly and Jason liked the result so much that I offered to make it again this morning if he would take pictures for the blog. Thus I present our first joint effort: the summer squash breakfast sandwich.
Ingredients (makes 2):
2 small summer or zucchini squash
2 green onions, chopped with green and white parts
2 slices jalapeno jack cheese
2 English muffins
You realize this is pretty flexible, right? You could use a different cheese or another kind of bread, you could season the eggs or squash differently. The first morning I made it I grated yellow onion into the squash simply because I didn’t think of using the green onion I had in the fridge and I sauteed the whole thing at once.
I love the pictures Jason took! It made it a lot easier to do the blog post with him helping me and I think he is better with the camera than I am. Thanks, honey!