About
This is the ultimate comfort food! It works great as a side dish with rice and a protein (like shrimp), but could work well as breakfast too (if you like savory breakfast)! I love how the saltiness from the eggs pairs so well with the sweet chayote squash. Great for a weeknight meal and as leftovers.
Ingredients
- 10 ounce chayote fruit or mirliton squash raw
- 2 clove garlic
- 5 large raw egg
- 2 ½ teaspoon fish sauce (nam pla or nuoc mam)
- ⅛ teaspoon white pepper, ground
- ¼ teaspoon coarse kosher salt by morton
- 1 tablespoon avocado oil
Instructions
- Julienne the chayote and mince the garlic.
- Scramble the eggs, adding the fish sauce and white pepper.
- Preheat a large nonstick saute pan until it is very hot. Add half of the oil. Then add in the chayote and minced garlic. Saute until the chayote is starting to soften, about 5 minutes.
- Push the chayote to the sides of the saute pan to create space in the center. Add the rest of the oil and the scrambled eggs.
- Allow the egg to sit for 1 minute before stirring. Then gently stir only the center. Allow it to sit for another 30 seconds before stirring. This will allow the scrambled eggs to develop without coating the chayote.
- When most of the eggs are set, begin to stir all the eggs into the veggies and cook until the egg is soft but not quite done (as they will keep cooking). Serve with your favorite main dish (like shrimp) and cauliflower rice!
Nutrition Facts
- Servings: 4
- Calories: 144.2kcal/603.4kJ (per serving)
- Fat: 10.1g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 8.7g (per serving)
