Italian Style Scrambled Eggs Recipe
Ingredients
| Butternut squash | 1 Small, thinly sliced | |
| Onion | 1 Small, thinly sliced | |
| Butter | 3 Teaspoon | |
| Meatless spaghetti sauce | 1 Cup (16 tbs) | |
| Eggs | 4 Large | |
| Water | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a medium skillet, lightly saute squash and onion in 1 T. (15 mL) of the butter until onion is translucent.
Add spaghetti sauce and season with salt and pepper; simmer 5 minutes and set aside.
Beat together the eggs and water.
In a large skillet, scramble eggs in remaining butter.
Add spaghetti sauce and season with salt and pepper; simmer 5 minutes and set aside.
Beat together the eggs and water.
In a large skillet, scramble eggs in remaining butter.
Chef
