Green Options

Hmmm…eggs. Incredible. Edible.

Many college students like eggs because they provide a cheap, fast and (If prepared correctly) tasty meal. I like eggs for all of those reasons too. Since I have been in school,  I have found them to be reliable for curing both morning and evening hunger.

I also like eggs because they pack a nutritional punch. According to the American Egg Board, one large egg provides six grams of protein; the quality of egg protein is so high that scientists frequently use eggs as the standard for measuring the protein quality of other foods. Eggs are also much lower in fat than many people think (one large egg has 4.5 grams of fat and 75 calories). In addition, eggs have recently begun to shed their rep as heart-clotters because scientists have yet to show that dietary cholesterol (the kind in eggs) significantly boosts blood cholesterol levels in everyone.

Granted, winter squash isn’t typical breakfast fare. But when you’re in need of a creative new way to use that pile of butternut, acorn or any other varietal, try this out-of-the box quiche.

For quiche newbies, this is an ideal, simple recipe to start with since there is no crust. Plus it is an easy recipe to experiment with as pretty much any type of winter squash will work, including pumpkin. I’ll often steam several cleaned and cut-up squash at once, puree in the food processor and freeze in one-cup allotments in plastic bags, making for easy meal prep.

Recipe after the jump . . .