{ Finished product!}

With six of us to feed, it is nearly impossible to find meals all of us agree on that are tasty and nutritious. Scrambled Egg Pie is appealing to five out of the six, is easy and healthy.  The added veggies are hardly noticeable.  If anyone questions the squash I simply reply, “Hmmm…it must be cheese.”  


3 teaspoons butter

about 8 slices of frozen yellow squash-diced

6 eggs

4 tablespoons shredded cheddar cheese

1/4 teaspoon salt


1.) Preheat the oven to 350. Melt the butter in a nonstick, ovenproof skillet.  Add the squash and cook over med heat until crisp-tender.

2.) In the meantime, scramble the eggs in a small bowl with a fork. Add the cheese and salt and scramble them in, too.

3)Turn the heat to low and add the egg mixture to the skillet with the squash.  Stir gently, then cook without stirring 4 to 5 mins or until the eggs begin to set around the edges.

4.) Transfer the skillet to the oven and bake for 5 mins or until the eggs are set.

5.) Cut the pie in half then into quarters with a spatula.


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