Squash and Egg Tacos - AMY'S GARDEN

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped (use any leftover onion parts!
• 1 ½ pounds zucchini or other summer squash, diced
• 2 garlic cloves, minced (I still had some garlic scapes that I used up)
• 1 to 2 chilis, minced (omit if you don’t like heat!)
• Salt to taste
• Freshly ground pepper
• 8 eggs, beaten
• Roughly chopped cilantro
• Sour cream (optional)
• Avocado, sliced (optional)
• 10 warm corn tortillas