Squash and Egg Tacos

​These make an amazing breakfast on the weekend! 

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

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