Summer Squash and Egg Tacos

1 week ago 6

Democracy Dies successful Darkness

5.0 (5)

By Jim Webster

With a squash, jalapeño and a fistful of pantry and fridge staples, a delicious luncheon tin beryllium connected the array with astonishing ease.

Adapted from husbandman Andy Griffin of Mariquita Farm successful Watsonville, Calif.

Ingredients

measuring cup

Servings: 4 (makes 8 tacos)

4 ample eggs, beaten
2 tablespoons full oregon reduced-fat milk
2 to 3 dashes blistery sauce, positive much for serving
1 tablespoonful olive oil
1 tiny saccharine bulb (4 ounces), diced
1 mean oregon 2 tiny summertime squash, specified arsenic zucchini oregon yellowish crookneck, chopped into 1/2-inch dice (10 ounces total)
1 jalapeño pepper, stemmed, seeded and diced
Fine salt
Freshly crushed achromatic pepper
8 to 16 maize tortillas
Sour cream, for serving (optional)

Nutritional Facts

Per serving (2 tacos, utilizing reduced-fat beverage 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 investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from husbandman Andy Griffin of Mariquita Farm successful Watsonville, Calif.

Tested by Jim Webster.

Published October 7, 2014

Updated March 15, 2026