I don’t want to jinx myself, but I feel like I’m getting my cooking groove back. It’s slow, but there is progress. Late this morning I parboiled a large potato, shredded a zucchini, and chopped up some green onion. I cooked this in some oil until the potatoes started to brown, added salt, garlic salt, pepper, a dab of butter, then beat six eggs because that’s what I had left, heated the tortillas and voila.

I love zucchini, yet I wouldn’t have considered preparing it this way if not for my mother-in-law. She said that she read somewhere that Alfred Hitchcock liked shredded zucchini cooked with a little butter–something like that; she thought that sounded good and loves zucchini too, so tried an egg variation. I did a quick search about this tidbit; couldn’t find anything. She would have learned about it long ago. Well, the story and association stuck with me.

Breakfast was simple and delicious.

The great thing about tacos is that the variations are endless.

Advertisements