Recipe for Southwest Pepper, Squash and Carrot Huevos

Prep Instructions

  • Yield: 4 servings                                             
  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes  
  • Total Time: 15 minutes  

Recipe Ingredients

1/2 cup yellow onion, diced, 1/2 cup red bell pepper, diced, 1/2 cup zucchini, diced, 1/2 cup carrot, shredded, 5 large eggs, 1/2 tomato, diced, 1/4 teaspoon ground chipotle, 1/4 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 tablespoon cilantro, chopped, 1/4 teaspoon kosher salt, nonstick cooking spray

Cooking Instructions

Preheat oven to 350˚F.   Follow the prep technique next to each ingredient.   In a small skillet sauté the onions, peppers, zucchini, carrots and spices with nonstick cooking spray, except the tomatoes. When vegetables start to caramelize, (adding water if necessary) beat the eggs with the salt and cilantro. Fold into the sautéed vegetables. Place the tomatoes on top and cook on the stove until the bottom of the eggs start to set. Transfer the pan to the oven and bake for 8-10 minutes or until golden on top. 

Category Tags

Breakfast, Diabetes-friendly, Gluten-free, Good source of protein, Low carbohydrate / low sugar, Peanut-free, Tree nut-free, Vegetarian

Nutritional Data

  • Calories: 117.08
  • Fat: 6.11 grams
  • Saturated Fat: 1.98 grams
  • Cholesterol: 232.50 milligrams
  • Sodium: 278.05 milligrams
  • Carbohydrates: 6.19 grams
  • Fiber: 1.38 grams
  • Sugars: 3.55 grams
  • Protein: 8.87 grams

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