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Reviewed Skillet Eggs With Squash
Jan 18, 2012 on FoodNetwork.com
“Very tasty and versatile. I switched a few ingredients to make this a southwestern skillet. I used cilantro instead of parsley, cumin and a touch of chili powder instead of the nutmeg.
The dangers: VERY easy to over-salt, especially since you have to salt-dry the squash. Also, the full 20 minutes was a long time for the egg, but 15 minutes...”