Zucchini Breakfast Eggs with Green Chilis
Layers of onions, peppers, zucchini and blue corn chips are tossed with eggs and spices for the ultimate Southwestern inspired breakfast bowl.
Ingredients
- 2 Tbs olive oil
- 1/2 cup onion
- 1/2 cup diced red pepper
- 4 oz green chilis, drained
- 1 medium zucchini or summer squash, chopped (about 8" long)
- 1 jalapeño, finely diced
- 4 handfuls blue corn or whole grain tortilla chips, crushed
- 8 eggs
- 1/2 tsp chili powder
- 4 tbsp shredded cheese of choice
- 1 avocado, sliced
- 4 tbsp cilantro, to top
- 1 scallion, chopped to top
- Kosher salt and pepper, to season
Instructions
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Begin by heating 2 tbsp olive oil in a large skillet over medium heat. Add the onions and red peppers. Season with a pinch of salt and pepper and sauté for 3-4 minutes until onions are getting soft.
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Add in drained green chilis, chopped zucchini and a few more pinches of salt. Sauté 2 minutes until heated.
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Stir in diced jalapeño followed by crushed chips. Mix until chips are well distributed and coated with oil.
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Reduce heat to low. In a small bowl, combine eggs, chili powder and a pinch of salt - whisk to combine. Now, pour in the egg mixture.
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Gently fold the mixture with a spatula. Cook low and slow for 5-8 minutes until the eggs are no longer juicy.
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Serve with a sprinkle with grated cheese, scallions, sliced avocado and cilantro.
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Option to add more crushed chips to add crunchy texture.