Seared Summer Squash and Egg Tacos


If you’re looking for a terrific breakfast idea, these summer squash and egg tacos fit the bill nicely.  Don’t limit yourself to breakfast though, we put these together one evening last week and quickly learned that this recipe is less about the meal and more about the season.

This little meal is a snap to put together.  It features lots of fresh summer produce and the wholesome goodness of eggs.

Trying to keep it on the even healthier side, instead of eggs I used a carton of egg beaters which significantly cut back the cholesterol and caloric content of these tacos.  The best part, there was nary a compromise in taste or flavor.

There is another element that I love about this dish:  I can use my ancient cast iron skillet.  Although not mandatory, the hot skillet gives the sliced squash a great seared finished – effectively adding both flavor and texture to the finished product.

Growing up, we would often have “breakfast for supper.”  Although I don’t recall my mom ever preparing eggs in this fashion, I’m pretty certain that if you give it a try you are going to love the results.  Happy August and long live summer.  -Dan

Never miss another great Platter Talk Recipe

Seared Summer Squash and Egg Tacos
 
Adapted from The New York Times
Author:
Recipe type: Lunch
Cuisine: Tex-mex
Serves: 5
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, cut in half lengthwise and sliced across the grain
  • 1½ pounds zucchini or other summer squash, diced
  • 2 garlic cloves, minced
  • 1 chili pepper, minced
  • Salt to taste
  • Freshly ground pepper
  • 16 oz container eggbeaters (or 8 eggs)
  • 2 to 4 tablespoons chopped cilantro
  • 10 warm corn tortillas
Instructions
  1. Heat a heavy skillet (cast-iron works best) over medium high heat.
  2. Add olive oil then onion. Saute until onion is soft and translucent, about 3 minutes.
  3. Add the squash and and cook until lightly colored and tender, stirring continuously, about 5 minutes.
  4. Add the garlic and chili pepper. Salt to taste and stir together for another minute.
  5. Reduce heat to low.
  6. Add egg beaters to squash mixture along with cilantro. Cook and stir until mixture is set.
  7. Fill the warm tortillas and serve.
Notes
The vegetables can be prepared several hours ahead and rewarmed in a skillet prior to adding egg mixture.
If using whole eggs, beat them prior to adding to squash mixture.

 

Comments

  1. says

    It’s been too long since we’ve had breakfast for dinner around here. I use eggbeaters all the time, and you are correct, they have great flavor!! I love how you incorporated so much of the seasons harvest in these!

  2. says

    Breakfast tacos are the best! Whether one serves them in the morning, or evening. ;-) Love the idea of squash in these — such a great way to add veggies to one’s diet. Thanks.

  3. says

    That is a great idea and I am going to add it to my breakfast repertoire. Maybe lunch as well….nice combo of ingredients. Thanks :)

  4. says

    What a great way to start the day, but knowing me I can see myself easily having them for dinner. I eat a lot of eggs for my evening meal. I never thought of egg tacos despite the fact I normally have tortillas on hand.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: