You can use a purchased salsa instead of the homemade one in this easy meatless main dish recipe.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup finely chopped seeded tomato
- 1/2 cup finely chopped yellow summer squash
- 1/2 cup finely chopped peeled seeded cucumber
- 8 oz. bottle taco sauce
- 1/4 cup butter
- 1 onion, finely chopped
- 12 eggs
- 2 Tbsp. water
- salt and pepper to taste
- 1 cup shredded sharp Cheddar cheese
Preparation:
Combine tomato, summer squash, cucumber and taco sauce in a small bowl, mix well and set aside.Melt butter in large heavy nonstick skillet. Add onions and cook and stir until translucent and tender, 3-5 minutes. Meanwhile, beat eggs with water, salt and pepper in a large bowl until combined. Pour over onions in skillet.
Cook eggs over low heat for 6-7 minutes, drawing spatula across bottom of skillet to allow uncooked egg mixture to flow to bottom of skillet. When eggs start to look set, cover skillet and cook 2-3 more minutes. Uncover and sprinkle with cheese. Cover skillet again and cook 1-2 minutes until cheese is melted and eggs are set and thoroughly cooked. Cut into wedges and top with vegetable taco sauce. 6 servings
