5 Minute Zucchini and Egg Taco

5 Minute Zucchini and Egg Taco

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Easy, 5 minute egg tacos that can be made for breakfast, lunch or dinner (or if you’re like me, ALLLL three!) When I’m in a bind on time or ingredients, this is one of my go-to’s… the secret is in the seasoning. If you’ve got veggies, eggs and a tortilla on hand, this recipe is on my list of essentials that all cooks (experts and novices, alike!) should know

5 Minute Zucchini and Egg Taco
5 Minute Zucchini and Egg Taco
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  • 2 tbsp extra virgin olive oil
  • 1 zucchini chopped
  • 1.5 tbsp dill
  • 3 eggs
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tbsp red pepper flakes or less if you’re not a fan of spice
  • 1 small handful sprouts
  • 1 gf tortilla I use @sietefoods


  1. Chop zucchini and add to a frying pan over medium heat with olive oil. Sauté for about 2-3 minutes until zucchini becomes tender.
  2. With a fork, whisk eggs with the spices. Add in eggs to zucchini skillet and begin to scramble. Cook until desired doneness.
  3. Meanwhile, heat your tortilla either in a cast iron skillet or directly over the flame of your stove. I like mine to get slight char marks as it tastes the best.
  4. When your eggs are almost finished, add in sprouts and continue to scramble.
  5. To plate, layer in your egg and zucchini scramble over your heated tortilla and top with more sprouts. Enjoy!
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5 Minute Zucchini and Egg Taco


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