Zucchini Scramble Breakfast Tacos Recipe on Food52


Zucchini Scramble Breakfast Tacos

August 20, 2019
1 Rating
Author Notes

At the height of zucchini season I love to scramble zucchini into my eggs in the morning. Turning the scramble into a breakfast taco with a sprinkling of feta and lots of salsa makes it even that much better. How can you go wrong with a breakfast taco? —fiveandspice

  • Serves 2-4
  • 1 cup diced zucchini
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 large eggs
  • 4 small corn tortillas
  • 2 tablespoons crumbled feta
  • your favorite salsa, for serving
In This Recipe
  1. Heat the olive oil over medium-high heat in a pan that’s just large enough to hold the zucchini in one layer. When the oil is shimmering, add the diced zucchini and sprinkle with salt and pepper. Cook, stirring occasionally, until the zucchini is quite soft, about 7 minutes.
  2. Meanwhile, whisk the eggs in a bowl with a good pinch of salt and pepper – you can add a couple tablespoons of cream or sour cream to the eggs if you have it on hand (I didn’t).
  3. When the zucchini is cooked, remove the pan from the heat, pour in the eggs, and stir like crazy with a wooden spoon until the eggs are softly cooked through and coat the zucchini - the eggs should cook against the heat of the zucchini kind of like they do with the pasta in carbonara, if the eggs don’t cook quite enough to suit your taste, put the pan over low heat and continue cooking, stirring all the while, until they are cooked to your liking.
  4. Divide the egg mixture between the four tortillas and top each with a sprinkling of feta and a couple spoonsful of salsa.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

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