SEARED SUMMER SQUASH AND EGG TACOS

Seared Summer Squash and Egg Tacos image

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.

Provided by Martha Rose Shulman

Categories breakfast, dinner, weekday, main course

Time 20m

Yield 10 tacos, serving 5 as a main dish

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, cut in half lengthwise and sliced across the grain
1 1/2 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams, TransFat 0 grams