Ingredients
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1 tablespoon bacon fat
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3 1/2 lbs yellow squash (small squash, sliced ~ can include 1 or 2 sliced small zucchini for color ~ optional)
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1 tablespoon water
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3/4 teaspoon salt
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1/2 teaspoon black pepper (freshly ground)
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3 eggs (beaten)
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3 cups extra-sharp cheddar cheese (shredded)
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3 yellow onions (medium sized onions, cut into small dice)
Instructions
- Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
- Remove from heat ~ cool for 15-20 minutes.
- NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
- Preheat oven to 350°F.
- Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
- Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
- Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.