![]() ![]() You will see the eggs at the edges of the pan begin to set. Allow the eggs to settle and cook for 2 minutes. Tilt the pan to make sure the eggs are evenly distributed. Whisk the egg mixture again and pour it into the pan.Arrange the vegetables in an even layer in the bottom of the skillet. ![]() If it’s dry keep the cover on and cook until the butternut squash is tender and cooked through, another 5 to 10 minutes (add a little more olive oil if the squash starts sticking to the pan). If there is any excess moisture from the squash uncover the pan, raise the heat back to medium, and cook until the excess moisture has evaporated.Cook until the butternut is beginning to get tender, stirring occasionally, to prevent burning, about 10 minutes.Cover the pan and reduce heat to medium-low. Add the squash and ½ teaspoon salt and stir. In a 10-inch, oven-safe heavy bottom sauté pan or cast-iron pan, heat 1 tablespoon olive oil over medium heat.In a large bowl, whisk together the eggs, milk, ¼ teaspoon salt and a little freshly ground black pepper. ![]()
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