Prepare the ingredients by dicing the zucchini, tomato, and mushroom into bite-sized pieces. Mince the garlic cloves.
Heat 1 tablespoon of butter in a large pan over medium heat. Once the butter is melted, add the minced garlic and sauté for about 1 minute, until fragrant.
Add the diced zucchini, tomato, and mushroom to the pan. Stir occasionally and cook for 5–7 minutes, or until the vegetables are tender and slightly golden.
While the vegetables are cooking, beat 2–4 eggs in a separate bowl with a pinch of salt, pepper, and chili powder (to taste).
Push the cooked vegetables to one side of the pan and add the remaining 1 tablespoon of butter to the other side. Let it melt, then pour the beaten eggs into the pan.
Scramble the eggs gently, cooking for 3–5 minutes, until they are fully set and cooked through. Once the eggs are done, mix them with the vegetables in the pan.
Warm the tortillas in a separate dry pan or microwave until soft and pliable.
Divide the egg and vegetable mixture between the tortillas, then top with the Mexican cheese blend.
Serve the tacos with 1 cup of grapes on the side.
Notes
Additional Toppings: Top with avocado and salsa
Preparation: To save time for other mornings, prep and cook vegetables. Add vegetables with eggs for each serving.
More protein: Add chorizo or bacon.
