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Recipe Summary

prep:
17 mins
cook:
16 mins
total:
33 mins
Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender. Drain well.

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  • Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat. Add squash; sauté 5 minutes. Cool slightly.

  • Whisk together eggs and next 5 ingredients in a large bowl. Add potato and squash.

  • Preheat broiler.

  • Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set. Sprinkle with cheese.

  • Wrap handle of pan with foil. Broil 4 minutes or until set. Cut into 8 wedges. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

252 calories; fat 10.5g; saturated fat 5.1g; protein 16.1g; carbohydrates 23g; cholesterol 230mg; iron 2.1mg; sodium 716mg; calories from fat 38%; fiber 3.3g; calcium 209mg.
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