- 4 Egg whites
- 4 Egg yolks
- 1/4 t Cream of tartar
- 3 Mini peppers (yellow, red, orange) finely chopped
- 1/4 Finely chopped sweet onion
- 2 Minced Garlic
- 1/3 C Squash (acorn, butternut, delicata)
- 1/4 C Pepper jack cheese cubed
- 3 Pinches of salt
- 2 Pinch of pepper
- 2 T Bread crumbs
First things first, separate your yolks from your whites. The key thing here is to not allow any yolk into your whites. And I mean any!!
There are two ways to prepare your squash. You can cut it in half and drizzle with a little olive oil, sprinkle salt and pepper and throw in face down on a baking pan at 400 for a good half an hour or till fork tender. Or you can use the simple cheating method, cut lengthwise, drizzle with olive oil, sprinkle salt and pepper, place face down on a plate with about 1/2 C to 1 C of water, and place in the microwave on high for 8-10 minutes or until fork tender.
When I’m cooking this dish, I use the microwave method and while the squash is cooking I’m getting everything else ready.
Saute’ your onions, garlic, and pepper with a little olive oil til they are slightly caramalized.
Use cooking spray to coat your two ramekins and then add a T or bread crumbs to each dish and spread around so it is evenly coating the dish.
Beat your egg yolks and temper the hot squash and peppers and onions into the egg yolk so the egg yolk doesn’t scramble, and then add your cheese.
Last step!!! Either beat your egg whites with a whisk, which is what I do and it only takes about 4 minutes or use a hand mixer. Once you have light peaks add about 1/3 of the egg whites into the yolk mixture and fold in. Do this until all the egg whites are incorporated.
Place your ramekins on the center rack in the oven that is preheated at 375 degrees.
This should take 17 minutes!!!
Garnish however you would like!!!