Seared Summer Squash and Egg Tacos

• 2 tablespoons extra virgin olive oil
• 1 small onion, cut in half lengthwise and sliced across the grain
• 1 1/2 pounds zucchini or other summer squash, diced
• 2 garlic cloves, minced
• 1 to 2 serrano chilies, minced
• Salt to taste
• Freshly ground pepper
• 8 eggs, beaten
• 2 to 4 tablespoons chopped cilantro
• 10 warm corn tortillas

1. Heat a heavy skillet (preferably cast-iron) over medium-high heat.
2. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes.
3. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes.
4. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant.
5. Reduce the heat to low.
6. Beat the eggs and season with salt and pepper.
7. Add to the zucchini mixture along with the cilantro.
8. Cook, stirring, until the eggs are set.
9. Fill the warm tortillas and serve.

extra virgin olive oil, onion, zucchini, garlic, serrano chilies, salt, freshly ground pepper, eggs, cilantro, corn tortillas

Taken from cooking.nytimes.com/recipes/12633 (may not work)