Preheat oven to 350 degrees. Put 1 Tbsp canola oil in small (8 inch) cast iron skillet and put in oven to heat.
In a small frying pan add butter, squash, bell peppers, jalapeños, and salt. Sauté for 2-3 minutes and set aside to cool.
In a medium bowl whisk together dry ingredients. Stir in cheese, then remaining ingredients. Stir well then fold in squash mixture. Taste for salt and sweetness and adjust as needed.
Carefully remove cast iron skillet from oven and pour batter into skillet. Evenly spread the batter around the skillet.
Bake for 20 minutes until golden brown. Serve warm with butter.
This is like a squash casserole / quiche.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 525 (90%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 251.5mg||77 %|
|Sodium 402.2mg||14 %|
|Potassium 307mg||8 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 3.7g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 586
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