Ingredients Jump to Instructions ↓

  1. 2-3, is easily multiplied to serve more.

  2. 1 ear fresh corn, cut from cob or 1/2 cup frozen corn (thawed)

  3. 1 small calabacita squash or other tender skin summer squash (ie. zucchini) quartered and sliced into 1/4" slices

  4. 1" slice of white onion, chopped

  5. 4 eggs

  6. 1 tbsp milk

  7. 1 Tbsp olive oil salt pepper Optional: Shredded sharp cheddar cheese (or your preferred cheese) Avocado slices Tomato slices White flour tortillas, warmed Red Chili Sauce

  8. 2-3 Tbsp olive oil

  9. 2-3 Tbsp unbleached all purpose flour

  10. 2-3 Tbsp ground mild red chili (I use New Mexico red chili that can usually be found in the ethnic food section of your local market) Salt (to taste)

Instructions Jump to Ingredients ↑

  1. Prepare red chili sauce: Mix chili powder with 1 1/2 cups cold water. Heat oil in a med hot skillet, add flour and whisk together to make a roux. Cook over medium heat 3-5 minutes until blonde in color. Add chili mixture to hot skillet, whisking contantly until liquid has incorporated. Add more water if needed to your desired consistency. Salt to taste. Lower heat to simmer, cover, whisk occasionally. For eggs: Heat oil in non stick skillet over med heat, add squash, corn and onion and saute until corn is lighlty browned. Scramble eggs with milk and pour over vegetables, lift eggs with a rubber spatula cooking until eggs are set to your preference. Salt and pepper to taste. Top with cheese if desired. Plate eggs and garnish with avocado and tomato slices. Serve chili sauce on the side. Eggs may be wrapped in a tortilla to make an excellent breakfast burrito with the desired garnishes.


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