Best 3 Summer Squash Scramble With Fresh Tomato South Beach Phase Recipes

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Kick-start your day with a burst of freshness and flavor with our Summer Squash Scramble with Fresh Tomato, a delightful South Beach Phase 1 breakfast recipe. This easy-to-make scramble combines the vibrant flavors of summer squash, juicy tomatoes, and aromatic herbs, creating a nutritious and satisfying meal.

In addition to the main scramble recipe, we also offer variations to cater to different dietary preferences and taste buds. Whip up a satisfying Zucchini and Sweet Potato Scramble for a low-carb and gluten-free option, or indulge in the creamy goodness of our Avocado and Spinach Scramble for a protein-packed start to your day. Craving a cheesy delight? Try our Feta and Artichoke Scramble, featuring a flavorful combination of tangy feta and savory artichokes.

These scrumptious scrambles are not only delicious but also packed with essential nutrients to fuel your body. The summer squash and zucchini provide a boost of vitamins, minerals, and antioxidants, while the tomatoes add a touch of sweetness and lycopene, a powerful antioxidant. The eggs are a rich source of protein and healthy fats, keeping you feeling full and satisfied throughout the morning.

Whether you're a seasoned cook or just starting your culinary journey, these summer squash scramble recipes are sure to impress. With their vibrant colors, enticing aromas, and delectable flavors, they'll make your taste buds dance with joy. So, gather your ingredients, heat up your skillet, and get ready to savor the goodness of summer in every bite!

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER SQUASH SCRAMBLE WITH FRESH TOMATO (SOUTH BEACH PHASE 1)



Summer Squash Scramble With Fresh Tomato (South Beach Phase 1) image

Make and share this Summer Squash Scramble With Fresh Tomato (South Beach Phase 1) recipe from Food.com.

Provided by ForTheLoveOfLife

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 eggs
1/2 cup egg white
1 teaspoon chives, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 medium squash, sliced into half moons
1 small onion, finely chopped
1 medium tomatoes, finely chopped

Steps:

  • Beat eggs, chives, salt and pepper until well combined.
  • In a medium nonstick skillet, heat oil over medium heat. Add squash and onion; cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
  • Add egg mixture to skillet and cook, stirring frequently, until eggs are set, about 2 minutes.
  • Spoon eggs onto plates and sprinkle with tomato.

Nutrition Facts : Calories 184.1, Fat 9.7, SaturatedFat 2, Cholesterol 186, Sodium 469, Carbohydrate 9.9, Fiber 2.5, Sugar 5.9, Protein 15.1

FRESH TOMATO AND SUMMER SQUASH BAKE



Fresh Tomato and Summer Squash Bake image

What a perfect way to celebrate Summer's Bounty, than with a fresh vegetable bake that uses common items from your Summer garden? The flavours burst in your mouth, and despite the bacon and cheese, this is NOT a heavy dish! I served it with Dijon-Tarragon Cream Chicken and cornbread slices. NOTE I: the original recipe was from a free pamphlet and had the most vague of ingredient ratios and instructions. It took 1/2 a day for me to get the proportions correct so ANYBODY could make it and enjoy it! NOTE II: This site won't allow the word "heaping" for cup measurements. Use a HEAPING CUP OF VEGGIES or you'll run short!

Provided by The_Swedish_Chef

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb bacon
2 cups vidalia onions (coarsely chopped, totaling 2 cups) or 2 cups other sweet onion (coarsely chopped, totaling 2 cups)
1 tablespoon butter
1 tablespoon olive oil
2 cups summer squash (3-4 small to medium summer squash, sliced into half moons 1/2-inch thick, totaling 2 cups)
2 cups fresh tomatoes (4-5 FRESH tomatoes, cut into quarters, then each quarter cut in half, totaling 2 cups)
2 tablespoons fresh basil, minced
1 teaspoon garlic powder, divided for each layer
1 teaspoon sea salt, ground
1 teaspoon black pepper, ground
2 cups cheddar cheese (finely shredded variety)
1 cup panko breadcrumbs (quantity varies upon your taste. I use about 3/4's cup)
olive oil, to drizzle over crumbs

Steps:

  • Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
  • Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
  • Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
  • When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
  • Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
  • When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
  • Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
  • Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
  • Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
  • Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
  • Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
  • Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
  • Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

Nutrition Facts : Calories 710.9, Fat 52.3, SaturatedFat 23.1, Cholesterol 105.5, Sodium 1637.1, Carbohydrate 34.4, Fiber 4.5, Sugar 9, Protein 26.9

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  • Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your scramble is packed with flavor and nutrients.
  • Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will steam instead of sautéing.
  • Cook the vegetables until they are tender-crisp. You don't want them to be mushy, but you also don't want them to be raw.
  • Use a non-stick skillet. This will help prevent the vegetables from sticking to the pan and burning.
  • Season the scramble to your liking. Salt, pepper, and garlic powder are all good options.
  • Serve the scramble immediately. This is when it is at its best.

Conclusion:

A summer squash scramble is a quick, easy, and delicious way to start your day, enjoy this summer veggie scramble and taste the goodness of summer in every bite. Whether you're following the South Beach Diet or not, this scramble is a great way to get your daily dose of vegetables. Serve it with some fresh fruit or whole-grain toast for a complete meal.

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