Summer Vegetable Breakfast Tacos with Soft Scrambled Eggs
6 large eggs
1 tablespoon olive oil
1 small zucchini
1 small yellow squash
6 corn tortillas
1/2cup black beans, drained
1 cup cherry tomatoes, quartered
1 cup GO VEGGIE cheddar shreds
Cilantro, green onions, salsa/hot sauce, and limes for serving
Crack the eggs into a small saucepan. Add 2 tablespoons water and whisk well, until whites and yolk are fully combined. Cook over medium-low heat, whisking frequently, for 10-15 minutes or until the eggs form large curds and are just set. Remove the eggs from the heat while they still look slightly undercooked – the residual heat will cook them the rest of the way. Season with salt and pepper.
While the eggs cook, heat the oil in a large skillet set over high heat. Add the zucchini and yellow squash. Cook 1-2 minutes on each side, or until lightly charred and cooked through. Season with salt and pepper.
Wipe the skillet clean and return to the burner. Sprinkle the tortillas with water. Add the to hot pan and cook for 30-45 seconds on each side, or until lightly charred. Remove from the pan and wrap the tortillas in a kitchen towel or place in a tortilla warmer.
To serve, divide the eggs between the tortillas. Top each taco with beans, squash, and tomatoes. Top with cilantro, green onions, salsa/hot sauce, and lime as desired.