from NY Times Recipes for Health - http://www.nytimes.com/2010/03/02/health/nutrition/02recipehealth.html?ref=nutrition
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 1 leek, white and light green parts, cleaned and chopped
- 2 garlic cloves, minced
- 3/4 lb winter squash or 3/4 lb zucchini, cut in 1/4- to 1/3-inch dice
- salt and freshly ground pepper
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh mint
- 8 eggs
- 1/2 cup drained yogurt or 1/2 cup greek-style yogurt
- 1/4 cup freshly grated parmesan cheese
- 1Preheat the oven to 350 degrees.
- 2Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes.
- 3Add the garlic, stir together until fragrant, about 30 seconds.
- 4Add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini.
- 5Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.
- 6Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven.
- 7Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.
- 8Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
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Nutritional Facts for Greek Baked Squash Omelete
Serving Size: 1 (170 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 199.0
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 3.8 g
- Cholesterol 288.3 mg
- Sodium 172.7 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 1.2 g
- Sugars 3.3 g
- Protein 11.6 g