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    Vegetarian, Gluten free


    • 3 lbs (6 medium) summer squash and/or zucchini, medium
    • 1 Jalapeno pepper
    • 3 tbsp Parsley, fresh
    • 4 Scallions


    • 6 Eggs, large

    Baking & Spices

    • 1 Kosher salt
    • 1/4 tsp Nutmeg
    • 1 Pepper, Freshly ground

    Oils & Vinegars

    • 2 tbsp Olive oil, extra-virgin


    • 1 tbsp Butter, unsalted
    • 1/2 cup Pepper jack or sharp white cheddar cheese, grated

    Try #FNMag's Skillet Eggs With Squash as a new vegetarian breakfast, lunch or dinner recipe.



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