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AUTHOR SPOTLIGHT: Dennis Perkins

Friday, December 20, 2019

[FOOD] Summer Squash Pie by Deborah Hunter

There are few things I enjoy more than a casual gathering of friends and family on a beautiful Sunday morning for brunch.

What an absolute joy to have my home filled with the aroma of kindness love and laughter as we wash away the cares of the week with  warm cups of flavored coffee, cold glass of orange juice and chilled glasses strawberry champagne and indulge ourselves with a array of delicious bites of foods that rest on a table filled with fresh cut flowers and fruits served on platters of beautiful brightly colored dishes.

My menu is both elegant and simple, and the crowd favorite is my “Summer Squash Pie”. This dish is not only one of my favorites, but it’s everything that a Sunday brunch dish should be: light, beautiful, fresh, delicious, satisfying, and inviting.

SUMMER SQUASH PIE
This dish is prepared in a large cast-iron skillet which easily transposition to your table  making it a perfect centerpiece;

• 1 cup of asparagus cut into tiny pieces
• 1 yellow or red bell pepper seeded and cut into small pieces
• 5 to 6 small yellow squash
• 4 large eggs ( whip your eggs until there’s no streaking/without adding salt or pepper)
• 1/2 Cherry tomatoes cut in half’s
• 1/2 freshly grated Parmesan cheese
•1 medium red onion chopped
• 1/2 cup Green onions finely chopped
• sea salt
• freshly ground pepper corn pepper
• less 1/4 cup plus 2 tablespoons Olive oil

INSTRUCTIONS
(Note this dish is prepared on top of the stove and finished in the oven and as always make sure all of your ingredients are properly prepared prior to starting this recipe)
Let’s get started!

(Preheat your oven to 355°)
on medium high heat place your cast iron skillet on top of your  stove
Add  less 1/4 cup of olive oil to your cast iron skillet also add a small amount of salt and pepper to your oil
Next add your asparagus and bell pepper and allow them to  cook for about 2 minutes *Reduce your heat to medium low now layer your squash tomatoes and onions interchanging layers
Once your vegetable layers have been set in place add 2 tablespoons Olive oil sprinkle on a small amount of salt and pepper  pour your egg mixture covering your vegetables well 
*Reduce the heat once again to low heat and allow your egg to lightly firm up about (2 minutes)
add your Parmesan cheese place in the oven for 18 -20 minutes
serve and enjoy this delicious dish!

Looking for more delicious dishes to add to your menu? Don’t forget to get your copy of
MY DELICIOUS MISSISSIPPI LIFE COOKBOOK by Chef Deborah L.Hunter.

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