Seared Summer Squash and Egg Tacos

These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, cut in half lengthwise and sliced across the grain
• 1 ½ pounds zucchini or other summer squash, diced
• 2 garlic cloves, minced
• 1 to 2 serrano chilies, minced
• Salt to taste
• Freshly ground pepper
• 8 eggs, beaten
• 2 to 4 tablespoons chopped cilantro
• 10 warm corn tortillas

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    299 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 14 grams protein; 297 milligrams cholesterol; 148 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 tacos, serving 5 as a main dish

Preparation

1. Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
2. Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.

• Advance preparation: You can make the filling through Step 1 several hours ahead. Reheat until sizzling, then proceed with Step 2.

About 20 minutes