Photo by Freepik
Ingredients
1/4 cup butter or margarine
1/2 cup onion, chopped
1 cup mushrooms, sliced (fresh or canned)
3 cups yellow squash, sliced
3/4 teaspoon garlic salt or minced garlic
1/2 teaspoon pepper
4 eggs, beaten
3 ounces pepperoni, sliced, or ground sausage, browned and crumbled
1 cup cheddar cheese, shredded
1/2 cup hot pepper cheese, shredded
1/3 cup Parmesan cheese, shredded
Directions
In a 10-inch nonstick skillet, sauté butter, onion, mushrooms, yellow squash; add garlic salt/garlic and pepper. Cook, covered, over medium heat until tender.
Pour eggs over vegetable mixture, cooking until eggs are set (do not stir). Layer on pepperoni/sausage and cheddar, hot pepper and Parmesan cheeses, cooking until cheeses melt.
Cut “pizza” in fourths and serve.
Note: Recipe is adapted from one that appeared in a Little Rock paper in 1986.
Category:
Vegging Out
Type:
Reader Recipe
