Breakfast Tacos With Charred Zucchini and Red Pepper Recipe

Name: Breakfast Tacos With Charred Zucchini and Red Pepper Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 2 tablespoons olive oil; 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups); 1 small red bell pepper, finely diced; Kosher salt and freshly ground black pepper; 1 tablespoon butter; 4 eggs, beaten; 1 cup homemade or store-bought salsa verde; 4 soft flour or corn tortillas, warm; 1 avocado, sliced; Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving

Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper.

Seasoned eggs cooked low and slow in butter until just barely set and ultra-creamy, stuffed into a warm tortilla and topped with some charred zucchini slices and red pepper, served with a touch of cream, some crumbled cheese, sliced avocado, salsa, and lime wedges. It doesn't get much more basic than this.

Breakfast Tacos With Charred Zucchini and Red Pepper Recipe

Prep 5 mins

Cook 15 mins

Active 20 mins

Total 20 mins

Serves 2 to 3 servings

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2 tablespoons olive oil
1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)
1 small red bell pepper, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon butter
4 eggs, beaten
1 cup homemade or store-bought salsa verde
4 soft flour or corn tortillas, warm
1 avocado, sliced
Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving

Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet.
Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.

Nutrition Facts (per serving)
568	Calories
43g	Fat
36g	Carbs
16g	Protein

Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories	568
% Daily Value*
Total Fat 43g	55%
Saturated Fat 10g	51%
Cholesterol 267mg	89%
Sodium 816mg	35%
Total Carbohydrate 36g	13%
Dietary Fiber 14g	49%
Total Sugars 7g
Protein 16g
Vitamin C 94mg	469%
Calcium 149mg	11%
Iron 3mg	19%
Potassium 1205mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.