This recipe is perfect for lazy weekend breakfasts or large family brunches in early autumn when the fresh corn and squash are in abundance. If fresh corn is out of season, use about 1 ½ cups of frozen organic corn instead. Serve with an arugula salad for a nourishing, balanced breakfast or weekend brunch.
Ingredients
1½ cups
peeled and cubed
butternut squash
1 tablespoons
extra virgin olive oil
1 pinches
sea salt
4
green onions
cut into rounds
2 small
jalapeño peppers
seeded and diced
2
ears of corn
cut off the cob
½ teaspoons
Herbamare
(or sea salt)
6 large
eggs
½ cups
cotija cheese
(or feta cheese, optional)
