ENTREE - breakfast or whenever
Squash & Egg tacos's
Styled after the traditional Tex-Mex potato & egg taco, ("papa con huevo") mostly encountered as breakfast fare.
Large skillet: heat 1-2 tablespoons olive oil w/goodly admixture sesame oil, on at least medium heat; sautee some chopped green onions, &/or garlic, then put in squash - green Zuchini - sliced thin - abt 2-3 mm. thickness. Use 1 good sized squash, or 2 little ones.
Sautee the squash, to just lightly browned, at most. Then pour in 4-6 good sized eggs, or 5-7 egg whites, (the way we do it) to keep down the cholesterol, & scramble the whole mess together, set aside & heat the soft flour tortillas next..
We buy prepared fresh flour tortillas - my wife likes white flour, I like whole wheat - whatever good brand you can get, or buy prepared Chapati's from an Indo-Pak grocer. I like to heat the tortillas right on the burners, flipping frequently, using tongs, or your fingers if you're quick & careful. The tortillas should puff up in usually several small areas, not the whole thing. I like little burned, charcoaled spots on my tortilla, my wife doesn't. If you're chicken, you can use a microwave to heat them. I NEVER endorse heating them in a frying pan!
Spoon some squash & egg fillin's onto the hot flour tortilla, garnish w/a favorite Salsa (my favorite brand is Pace, my wife likes Herdez -buy in ethnic/import stores), & generous amt of cilantro (fresh coriander leaf, Indo-Pak places often call it Dhania), salt & pepper to taste.
Then, Chow Down!