Jul 17 2026
RestaurantsScreen Door EastsideLocal Summer Squash Scramble Recipe

Local Summer Squash Scramble Recipe

Time30m
Serves2

3-egg scramble w/ local summer squash, artichoke bottoms, garden tomatoes, sheep’s cheese, walla walla sweet onion, baby spinach, annatto aioli, & crispy garlic, served w/ a buttermilk biscuit & choice of breakfast potatoes or creamy cheddar grits

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Ingredients

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Scramble Ingredients

Method

Cooking Directions

  1. 1

    Prepare the Ingredients

    Gather all ingredients and prepare them by dicing the summer squash, tomatoes, and onion. Chop the artichoke bottoms and crumble the sheep’s cheese.

  2. 2

    Sauté the Vegetables

    In a large skillet, heat a bit of oil over medium heat. Add the diced Walla Walla sweet onion and sauté for 2-3 minutes until translucent. Add the diced summer squash and artichoke bottoms, cooking for another 3-4 minutes.

  3. 3

    Add Spinach and Eggs

    Stir in the baby spinach and cook until wilted. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet and gently stir to combine with the vegetables. Cook until the eggs are just set.

  4. 4

    Add Cheese and Serve

    Once the eggs are cooked, sprinkle the crumbled sheep’s cheese on top. Serve immediately, drizzled with annatto aioli and topped with crispy garlic.

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