1small onioncut in half lengthwise and sliced across the grain
1 1/2poundszucchini or other summer squashdiced
2garlic clovesminced
1chili pepperminced
Salt to taste
Freshly ground pepper
16ozcontainer eggbeatersor 8 eggs
2 to 4tablespoonschopped cilantro
10warm corn tortillas
Instructions
Heat a heavy skillet (cast-iron works best) over medium high heat.
Add olive oil then onion. Saute until onion is soft and translucent, about 3 minutes.
Add the squash and and cook until lightly colored and tender, stirring continuously, about 5 minutes.
Add the garlic and chili pepper. Salt to taste and stir together for another minute.
Reduce heat to low.
Add egg beaters to squash mixture along with cilantro. Cook and stir until mixture is set.
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.