Summer Squash and Egg Tacos Recipe

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Democracy Dies in Darknessclock25 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Jim Webster

With a squash, jalapeño and a handful of pantry and fridge staples, a delicious lunch can be on the table with surprising ease.

Adapted from farmer Andy Griffin of Mariquita Farm in Watsonville, Calif.

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Ingredients

measuring cup

Servings: 4 (makes 8 tacos)

Directions

Time Icon Total: 25 mins

  • Step 1

    In a medium bowl, whisk together the eggs, milk and hot sauce (to taste) until well combined.

  • Step 2

    In a large nonstick skillet over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the squash and jalapeño to combine and cook undisturbed, until the bottom sides of the squash pieces brown, about 2 minutes. Season lightly with salt and pepper, then stir once. Cook again, undisturbed, for another 2 minutes. Transfer to a bowl and loosely tent with foil to keep warm.

  • Step 3

    Reduce the heat to medium. Pour the egg mixture into the now-empty skillet and softly scramble it. Transfer to another medium bowl and loosely tent with foil.

  • Step 4

    Heat a dry skillet or griddle over medium heat until hot. Heat each tortilla for about 30 seconds on each side and wrap in a clean kitchen towel, stacking them in the towel as you work.

  • Step 5

    Assemble the tacos at the table. Use 1 or 2 tortillas per taco. Fill each portion with 2 to 3 tablespoons of the eggs and 2 to 3 tablespoons of the squash mixture. Garnish with sour cream and hot sauce, if desired, and serve.

    • Substitutions

    To make it vegan >> use an egg substitute such as Just Egg instead of the eggs and milk (and use vegan sour cream or sliced avocado instead of the sour cream).
    Avoid spicy food? >> Skip the hot sauce and jalapeño.
    Seeking more heat? >> Increase the hot sauce and jalapeño.
    Out of sweet onions? >> Use a small red onion or a few scallions.
    Hate summer squash? >> Use any vegetable instead, such as diced sweet potatoes, chopped asparagus or roasted winter squash.

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    Nutritional Facts

    Per serving (2 tacos, using reduced-fat milk and 8 tortillas total)

    • Calories

      210

    • Fat

      10 g

    • Saturated Fat

      3 g

    • Carbohydrates

      23 g

    • Sodium

      180 mg

    • Cholesterol

      185 mg

    • Protein

      10 g

    • Fiber

      4 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from farmer Andy Griffin of Mariquita Farm in Watsonville, Calif.

    Tested by Jim Webster.

    Published October 7, 2014

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