By Martha Rose Shulman
- Total Time
- About 20 minutes
- Rating
- 4(152)
- Notes
- Read community notes
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.
Featured in: An Array of Summer Squash
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Ingredients
Yield:10 tacos, serving 5 as a main dish
- 2tablespoons extra virgin olive oil
- 1small onion, cut in half lengthwise and sliced across the grain
- 1½pounds zucchini or other summer squash, diced
- 2garlic cloves, minced
- 1 to 2serrano chilies, minced
- Salt to taste
- Freshly ground pepper
- 8eggs, beaten
- 2 to 4tablespoons chopped cilantro
- 10warm corn tortillas
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
283 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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.
Step
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.
Tip
- Advance preparation: You can make the filling through Step 1 several hours ahead. Reheat until sizzling, then proceed with Step 2.
Ratings
4
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Cooking Notes
Deborah VC
I used yellow crookneck squash since it's what I had on hand and no cilantro. The garlic and chilies added just the right amount of spice. I think it'd be good served with Martha's cooked tomatillo salsa, too. Quick, easy, light mid-week meal.
Barbara Wheeler
Try this: omit the chilis, garlic and cilantro; add some grated jack or other cheese as the eggs begin to set. Make Shulman's Quick Tomatillo Salsa (which has chilis, garlic and cilantro)--easy and fun. Spoon sauce over the egg/squash stuffed tacos. (I actually layer them--taco, egg mixture, taco, and I toast the tacos in the iron frying pan in which I browned the onion and squash before transferring it to a non-stick pan to scramble into the eggs.) Makes a delectable lunch or dinner.
Eric
Added a few shakes of cumin while the zucchini was cooking. The times seem a little short for me - more like five minutes for the onions and ten for the squash. After five, it really doesn't soften much.Served with some grated Oaxacan cheese, a bit of sour cream, and hot sauce. Some avocado would probably be a nice addition too.
Laura
Tasty, tho simple. I didn't have cilantro or chilies, so used serrano hotsauce and that helped. i also doubled the garlic!
Simone
Improved with salsa, otherwise a bit bland. Didn’t love the skin on the squash. Maybe needed to cook a bit longer to soften.
Momofmultiples
I don't keep chilis on hand but I had a friend give me Jalepenos from her garden. I deseeded and chopped them. Also, no cilantro was added. I used spinach wraps as well. My picky eaters loved it... And my husband's just like the kids in regards to their "veggie-terribles" ha! Great quick, cost effective meal that just happens to be healthy too!
Christa
I hadn't made this in a while, so it was good to revisit with a huge 2-pound zucchini that I had. Light but flavorful and filling meal without being too heavy, and easy to make.
Eric
Added a few shakes of cumin while the zucchini was cooking. The times seem a little short for me - more like five minutes for the onions and ten for the squash. After five, it really doesn't soften much.Served with some grated Oaxacan cheese, a bit of sour cream, and hot sauce. Some avocado would probably be a nice addition too.
Anne
Added a little shredded mozzarella. We really liked this, but I think I might add some cherry tomatoes next time, just for a little bite of flavour. Had blue corn chips and guacamole on the side. Very filling meal.
Barbara Wheeler
Try this: omit the chilis, garlic and cilantro; add some grated jack or other cheese as the eggs begin to set. Make Shulman's Quick Tomatillo Salsa (which has chilis, garlic and cilantro)--easy and fun. Spoon sauce over the egg/squash stuffed tacos. (I actually layer them--taco, egg mixture, taco, and I toast the tacos in the iron frying pan in which I browned the onion and squash before transferring it to a non-stick pan to scramble into the eggs.) Makes a delectable lunch or dinner.
Deborah VC
I used yellow crookneck squash since it's what I had on hand and no cilantro. The garlic and chilies added just the right amount of spice. I think it'd be good served with Martha's cooked tomatillo salsa, too. Quick, easy, light mid-week meal.
Christa
Surprisingly flavorful, despite the mild squash, alhough it was from the garden--the searing, chile, & garlic all definitely help--and surprisingly filling. Used good tortillas but would have been even better, I suspect, if I had used better eggs. The longest prep time is dicing the squash, but then it all comes together rather quickly & easily.
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