We’ve made this dish lots of times recently, sometimes adding chopped breakfast meat and/or 1/2 cup of diced onion. Use whatever squash you have. Makes tasty leftovers.

• 1-1/2 cups zucchini (unpeeled), sliced and quartered or cut into wide rectangular sticks
• 1-1/2 cups yellow squash (unpeeled), sliced and quartered or cut into wide rectangular sticks
• Olive or canola oil
• 1 large red, orange or yellow pepper, diced
• 1 or 2 cups chopped spinach
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon thyme
• 6 eggs
• ¾ c milk
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ cup shredded Parmesan cheese
• Tater tots (optional) that have been browned in the oven or waffle iron

1. COOK squash in a bit of oil until tender. Move the vegetables to the side of pan. Add a small puddle of oil to the center of the pan. 
2. ADD the dry spices and stir then place the spinach in the pan and stir for a few minutes. 
3. SPOON the veggies into a sprayed pie plate or 9 inch square glass pan and allow to cool. 
4. PREHEAT oven to 350°. 
5. MIX eggs and milk in a large bowl and pour over the veggies. 
6. BAKE for about 20 minutes, until filling is set, it will not brown much.
7. WHILE the dish is baking, prepare tater tots (if using).
8. SPRINKLE tater tots and cheese over the egg mixture and bake for a few more minutes.