Southwestern Skiller

I made this masterpiece for breakfast/lunch today and it was magnificent. I made a similar dish not too long ago with red potatoes, but today I had butternut squash so I decided to give it a try. Both  of my renditions were based off of Eat, Live, Run’s recipe here.

Here’s what I used:

First I chopped up the butternut squash, coated all the pieces in olive oil, salt and pepper, and baked them at 400 degrees for about 25 minutes and an additional five in broiling mode.

While the squash was gettin’ its tan on, I combined the olive oil, onion and garlic in a skillet over medium high heat for about 6 minutes. Then I added the cumin and mixed thoroughly. Once the squash was done I added it to the skillet as well as the cayenne pepper, salt, jalapeno and cheese. Lastly I cracked the eggs on top of the mixture and threw it in the broiler for 3-5 minutes (whenever the eggs look donezo).

Then you proceed to eat waaay too much because no one is there to share it with.. (Oh, just me? Never mind. I’ll just go cry into my southwestern skillet now. Which, by the way, I have spelled “skiller” every single time on the first attempt. What does this say about me..?)

Happy Thursday, friends.