Seared Summer Squash and Egg Tacos Recipe

Name: Seared Summer Squash and Egg Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a heavy skillet (preferably cast-iron) over medium-high heat.
2
Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes.
3
Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes.
4
Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant.
5
Reduce the heat to low.
6
Beat the eggs and season with salt and pepper.
7
Add to the zucchini mixture along with the cilantro.
8
Cook, stirring, until the eggs are set.
9
Fill the warm tortillas and serve.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Seared Summer Squash and Egg Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Summer Squash and Egg Tacos

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