This seems like a bit of work, but it sounds fantastic!
- 3 pounds (6 medium) summer squash and/or zucchini
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced, white and green parts separated
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 large eggs
- 1/2 cup grated pepper jack or sharp white cheddar cheese
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.
Total Fat: 15 grams
Saturated Fat: 5 grams
Protein: 12 grams
Total carbohydrates: 9 grams
Sugar: 6 grams
Fiber: 3 grams
Cholesterol: 227 milligrams
Sodium: 258 milligrams
CHEESEY EGG POCKETS!
Hard boiled egg whites make perfect little cups and tonight I filled them with Kraft Fat Free shredded cheddar cheese for the BEST SOURCE OF LEAN PROTEIN I have EVER found!!
96 calories, 0 fat, 2 CARBS…. 21 PROTEIN!!
3 hard boiled eggs
1/4 cup nonfat shredded kraft cheddar cheese
1- cut all eggs in half, scoop out yolk
2- measure out serving of cheese, carefully stuff eggs with it
3- microwave 45 seconds
done! enjoy! :D
You can find this and other egg white recipes here: