Summer Breakfast Tacos

Austin, Texas: You can't find these at Torchy's!

Ingredients:

1 tbsp. butter, oil or ghee
1/8 red onion, diced
1/2 small yellow squash, diced
5 oz sliced mushrooms
2 eggs
1/4 bunch of cilantro, chopped
salt and pepper
2 tortillas
1-2 oz. cheese, grated
salsa of your choice

Directions:

In a medium skillet, saute the onion until it begins to turn transparent. Add squash and carrot, continuing to saute until the squash becomes soft. Crack in eggs and scramble on the skillet. Add salt and pepper. Cook for 2-3 minutes, until the egg is as dry or moist as you like. Remove from heat; pile chopped cilantro on top of the egg scramble and cover. Heat or cook tortillas and prepare with cheese and salsa to taste.

I take the following preferences with my ingredients:

• Vital Farms eggs
• Organic and if possible, local produce
• Margherita's raw tortillas
• Wheatsville's Caesera salsa, very garlicky

I also replaced mushroom with carrot for a sweeter alternative. I think it would be good with yam, too!