Italian Style Scrambled Eggs
|Butternut squash||1 Small, thinly sliced|
|Onion||1 Small, thinly sliced|
|Meatless spaghetti sauce||1 Cup (16 tbs)|
In a medium skillet, lightly saute squash and onion in 1 T. (15 mL) of the butter until onion is translucent.
Add spaghetti sauce and season with salt and pepper; simmer 5 minutes and set aside.
Beat together the eggs and water.
In a large skillet, scramble eggs in remaining butter.