And this is how I made it:
I looked into the fridge and took stock of a motley group of leftovers- tomato salad, corn tortillas, chopped zucchini and summer squash, 2 tablespoons of taco beef. This clearly had the makings of something good. I had been planning to just make some scrambled eggs with the leftover zukes. But when I noticed the corn tortillas I knew I would be making a breakfast taco.
Upon considering the tomato salad (chopped heirloom tomatoes marinated in olive oil and garlic that was resembling soup in consistency), I decided that I should put them in a pot and cook them down like a tomato jam. Then I noticed a random Hungarian wax pepper in the fridge that needed to be eaten. "A ha!," I thought, "a tomato jam salsa!" and into the pot went the chopped hot pepper. I put this on the back burner over medium to thicken up while I tended to the rest of the components.
The zucchini I tossed with some olive oil and sauteed until they got nice and tender. I then added in two eggs and just scrambled them with the spatula right in the pan. I was fancy enough already without getting another bowl dirty.
The microwave took care of heating up my corn tortillas, as well as the scraps of leftover taco meat. I admit that when I put those small spoonfuls of taco beef into a jar I thought to myself, "Wow, you're never going to eat this, it's ridiculous." But I put it in the fridge anyway and I am so glad I did. It was just the spark this meal needed.
Now to the assembly! I placed the two corn tortillas on a plate, added scrambled eggs with zucchini, topped those with shredded mozzarella, topped that with ground beef, and last but not least, I topped the whole thing with the nicely thickened tomato jam salsa. It was one of the best breakfasts I have had at home in a good long while. Hooray for leftovers!
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