INGREDIENTS
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3 pounds (6 medium) summer squash and/or zucchini
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Kosher salt
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2 tablespoons extra-virgin olive oil
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4 scallions, thinly sliced, white and green parts separated
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1 jalapeno pepper, seeded and minced
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3 tablespoons chopped fresh parsley
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1/4 teaspoon freshly grated nutmeg
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Freshly ground pepper
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1 tablespoon unsalted butter
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6 large eggs
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1/2 cup grated pepper jack or sharp white cheddar cheese