Egg Tacos

Egg Tacos

 

These days Josh and I are definitely on a protein kick.  Funny after being vegetarian a little while back.  But it’s working out great for both of us.  Josh has a hard time keeping on weight and has found protein to help him maintain.  As for me breast feeding leaves me quite hungry.  Protein fills me up without having to eat a ton of food.  It’s been fun having more variety of foods to cook with.  I’m slowly gearing up to make dishes I never had any desire too.  Lamb shank being the first one on my mind.  Duck being the second.  But anyway back to this dish.  I figured I’d make tacos for us since they are quick and easy.  I’m still not into cooking/eating chicken (unless ground), wasn’t in the mood for beef, and already had beans the night before so I thought I’d try something new and use eggs.  Why not?  This meal was awesome!  I kept the tacos simple and made a huge bowl of salad to go with them, including a homemade catalina dressing.

 

Egg Tacos & Salad

 

Egg Tacos 

  • 6 eggs, beaten
  • 1 large zucchini, diced
  • 1 onion, diced
  • cheese, grated (as much as you’d like)
  • taco shells, cooked according to box
  • olive oil
  • butter
  • s&p
  1. In a pan heat up some olive oil.  Add the onion and cook for a few minutes.  Next add in the zucchini.  Continue to cook until desired texture is reached.  I like mine lightly browned and soft so it took 10 minutes or so.  Once cooked remove from pan.
  2. Over low heat melt a pat of butter.  The key to cooking scrambled eggs is to cook them over low heat.  Add in the eggs.  Scrape pan as necessary.  Once they are about cooked, still a little runny, add back in the zucchini and eggs along with the cheese.  Season with s&p.  Turn off heat just before they are dry as they will continue to cook in pan.
  3. Fill taco shells with egg mixture and serve.
     Salad with Catalina Dressing
  • head of iceburg lettuce, chopped
  • cherry tomatoes, quartered
  • dried oregano
  • olive oil
  • red wine vinegar
  • ketchup
  • sugar
  1. In a large salad bowl place lettuce and tomatoes.  Add in some dried oregano and mix.  I used maybe 1/2 teaspoon.
  2. Make dressing: mix equal parts ketchup and red wine vinegar.  Add in a bit of sugar, just a little.  Lastly whisk in oil.  I used enough oil to match the total amount of ketchup and vinegar.  Taste test and adjust if necessary.
  3. Add dressing to greens and toss.  For me the oregano is what made the salad!

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