4 eggs

1/2 cup flour

2 cups shredded yellow squash (about 2 medium)

1 cup shredded zucchini (about 1 medium)

1 can (2.25 oz.) ripe olives, drained, sliced, divided

2 tablespoon grated Parmesan cheese

1 teaspoon basil leaves, crushed

1/2 teaspoon garlic salt

6 very thin tomato slices

1 small onion, thinly sliced, separated into rings, marinated in Italian

Dressing

1/2 cup shredded Monterey Jack cheese

6 cooked slices of turkey bacon, crumbled

Beat eggs and flour until smooth, stir in squash, zucchini and 1/4 cup of the olives. Spread in a greased 8 x 8 x 2" baking dish or pan.

Bake 450 degrees until just set, about 20 minutes. While baking, stir together Parmesan cheese and garlic salt. At the end of the 20 minutes, pull the baking dish out of the oven and quickly sprinkle the Parmesan cheese and garlic salt mixture over the top.

Then evenly place the tomato slices, remaining olives, onion slices, Monterey Jack cheese and crumbled bacon on top of the custard.

Return to the oven and continue baking until cheese is melted, about an additional 4 minutes.

(This receipe adapted from the American Egg Board collection)

Jo Manhart
Available Jones / 5650 A South Sinclair Road, Columbia, MO 65203 / 573-874-3138
fax 573-443-3748
Missouri Egg Council
www.aeb.org