Layers of onions, peppers, zucchini and blue corn chips are tossed with eggs and spices for the ultimate Southwestern inspired breakfast bowl.
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.
Add in drained green chilis, chopped zucchini and a few more pinches of salt. Sauté 2 minutes until heated.
Stir in diced jalapeño followed by crushed chips. Mix until chips are well distributed and coated with oil.
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.
Gently fold the mixture with a spatula. Cook low and slow for 5-8 minutes until the eggs are no longer juicy.
Serve with a sprinkle with grated cheese, scallions, sliced avocado and cilantro.
Option to add more crushed chips to add crunchy texture.