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Mexican Veggie Breakfast Scramble

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 tbsp Olive Oil
  • 1 cup, diced Red Bell Pepper
  • 1 cup, diced Green Bell Pepper
  • 1 cup, diced Zucchini
  • 0.5 cup, diced Red Onion
  • 2 cloves, minced Garlic
  • 1 cup, drained and rinsed Black Beans
  • 1 tsp Cumin
  • 0.5 tsp Smoked Paprika
  • to taste Salt
  • to taste Pepper
  • 8 Eggs
  • 1 sliced Avocado
  • for garnish Fresh Cilantro
  • for serving Lime Wedges

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the bell peppers, zucchini, onion, and garlic. Sauté until vegetables are softened, about 5 minutes.
  2. Add the black beans, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
  3. In a separate bowl, whisk together the eggs. Pour the eggs over the vegetable mixture in the skillet. Let cook undisturbed for 1-2 minutes, then gently stir and scramble the eggs until they are nearly set.
  4. Remove the skillet from heat and let the residual heat finish cooking the eggs. They should be soft and slightly creamy.
  5. Serve the scramble with sliced avocado, a sprinkle of fresh cilantro, and a squeeze of lime. Enjoy your healthy Mexican veggie breakfast scramble!