No, I’m not sick of tomato sandwiches yet. However, I did want to start whipping up some new recipes again. With so much fresh produce in my fridge, it was bound to happen. Creativity strikes when variety is abundant, happily attained through the perks of working at a farmer’s market.
I wasn’t too sure how I’d feel about crawling out of bed before 7 a.m. every Saturday morning to sell vegetables. Bags of summer squash and ears of corn later, the foodie in me has decided the weekly weekend gig is totally worth it. Saturday mornings spent working bring Sunday morning breakfasts. Delicious ones at that.
This past Sunday, that meant these breakfast tacos, filled with buttery yellow squash, vine-ripened tomatoes and sweet corn. Worth it, don’t you agree?
I love summer because the days the season brings along are rarely ever dull. There are always new ingredients to to be experimented with for wrapping into tacos. There are always new swimming excursions to be found. There is always outdoor fun to be had. My favorite kind, for sure.
Lately I’ve been doing plenty of pool jumping, lots of jacket-less night time bike riding, and occasional ice cream eating. Summer has been treating me well. I wish it’d never leave. Perhaps, one day, my future career path will lead me to an endless warm locale. That certainly wouldn’t be a bad job perk either.
Anyway, I leave you with these Summer Veggie Breakfast Tacos. Although these make a perfect Sunday, late morning meal, they’d also serve as breakfast-for-dinner that can be pulled together quickly any night of the week. Perhaps make them now, and then repeat once the weekend rolls around.
- -1 1/2 Tbsp. olive oil
- -1/2 large white onion, diced
- -1 serrano pepper, minced
- -1 large tomato, diced
- -One medium summer yellow squash, julienned into 2-inch strips
- -1 ear of corn, kernels sliced from the cob
- -5 eggs
- -1 Tbsp. milk
- -Salt and pepper, to taste
- -3-4 oz. feta, crumbled
- -6-7 soft white corn tortillas
- -Cilantro, handful
- -Hot sauce, optional
- In a large saute pan, heat oil over medium high. Add onion and serrano pepper, and saute for 3 minutes. Stir in yellow squash and saute for another 3 minutes. Season with salt and pepper. Add 1/2 of the tomato and all of the corn, and cook until onion and squash are tender.
- Whisk eggs with milk and a dash of salt and pepper. Pour into pan with squash. Cook, stirring occasionally, until eggs are fluffy and cooked through (2-4 minutes).
- Place corn tortillas over gas flame for 30 seconds on each side to slightly char the outside. Place on a plate and top each tortilla with a spoonful of the eggs. Crumble feta on top, and sprinkle with the remaining fresh tomato and cilantro. Serve, with a side of hot sauce, if desired.