A vibrant and colorful plate with a fluffy bed of scrambled eggs topped with sautéed vegetables, sprinkled with fresh cilantro and served with a side of creamy avocado-lime crema.

Mexican-inspired Summer Breakfast Scramble

Name: Mexican-inspired Summer Breakfast Scramble
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 large eggs; 1 tablespoon olive oil; 1 red bell pepper diced; 1 yellow bell pepper diced; 1 zucchini diced; 1 cup fresh corn kernels; 1 small red onion finely chopped; 2 cloves garlic minced; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; to taste Salt; to taste pepper; 1/4 cup fresh cilantro chopped; For avocado-lime crema; 1 ripe avocado; 1/4 cup Greek yogurt; 1 tablespoon lime juice; to taste Salt; to taste pepper; Optional garnish; sliced jalapenos; crumbled queso fresco

Colorful veggie scramble with a tangy avocado-lime crema.

Category Breakfast

Prep 10 minutes

Cook 15 minutes

Style Mexican

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · August 07, 2023

A little about this dish

This recipe is a twist on a traditional Mexican breakfast favorite, inspired by the fresh and vibrant flavors of the cuisine. In this dish, we'll be using seasonal vegetables and spices to create a delicious and filling breakfast that is perfect for a cloudy summer morning in New York City.

Ingredients (for 4)

Large eggs — 6
Olive oil — 1 tablespoon
Red bell pepper — 1 — diced
Yellow bell pepper — 1 — diced
Zucchini — 1 — diced
Fresh corn kernels — 1 cup
Small red onion — 1 — finely chopped
Cloves garlic — 2 — minced
Ground cumin — 1 teaspoon
Chili powder — 1/2 teaspoon
Salt — to taste
Pepper — to taste
Fresh cilantro — 1/4 cup — chopped
For avocado-lime crema —
Ripe avocado — 1
Greek yogurt — 1/4 cup
Lime juice — 1 tablespoon
Salt — to taste
Pepper — to taste
Optional garnish —
Sliced jalapenos —
Crumbled queso fresco —

Preparation

Step 1 — 🥚🥄🧂

In a bowl, whisk the eggs with salt and pepper. Set aside.
Step 2 — 🔥🧅🧄

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
Step 3 — 🌶️🥒🌽

Add the bell peppers, zucchini, and corn to the skillet. Cook until the vegetables are tender, stirring occasionally, for about 5 minutes.
Step 4 — 🌿🌶️🧂

Sprinkle cumin, chili powder, salt, and pepper over the vegetable mixture. Stir to coat the vegetables with spices.
Step 5 — 🍳🌿🥄

Push the vegetables to one side of the skillet and pour the whisked eggs into the other side. Cook, gently stirring occasionally, until the eggs are scrambled and cooked to your desired consistency.
Step 6 — 🥑🍶🍋

In a blender or food processor, combine the avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
Step 7 — 🍳🌿🍽️

Divide the scramble onto plates or bowls. Garnish with fresh cilantro and sliced jalapenos if desired. Serve with a dollop of avocado-lime crema and sprinkle with crumbled queso fresco.
Step 8 — 🌞🥳🍽️

Enjoy this vibrant Mexican-inspired summer breakfast!

A final fox tip

You can customize this breakfast scramble by adding other vegetables like mushrooms or spinach. For a heartier meal, serve with warm tortillas or a side of refried beans. Kids can help whisk the eggs or assist in blending the avocado-lime crema.