TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.
TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

My husband and I really enjoy scrambled eggs. Typically we drink coffee and have a bowl of oatmeal, cereal or an English muffin for breakfast, but we DO love a nice big breakfast occasionally. This recipe for TexMex Veggie Egg Scramble is one I’ve made often.

The recipe is simple to prepare, and the hot finished breakfast makes a healthy sized portion to enjoy! How can you go wrong with lots of protein and veggies to start the day? Here’s how to make this breakfast dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Veggies

Heat olive oil (or whatever type oil you are using) on Medium heat in a large, non-stick skillet. When the oil is hot, but not smoking, add chopped zucchini, tomatoes, bell pepper and green onions. Cook the veggies (and stir often) until they become tender (but not mushy).

TIP: If you do not like zucchini, broccoli makes a great substitute and tastes good in this dish, as well! If you don’t enjoy tomatoes with the eggs, you can substitute chopped red bell pepper as well. Just keep the quantity the same for any substitutions, and you will be just fine. You really can’t hurt this egg dish.

Scallions, bell peppers, zucchini and tomatoes are cooked until tender in large skillet.

Prepare The Eggs

While the veggies are cooking, place eggs, garlic powder, ground cumin, paprika, a pinch of salt and pepper, and oregano into a small bowl. Whisk them until fully combined.

Eggs, oregano, garlic powder, cumin, paprika and salt and pepper are combined in a bowl.

Time To Make A TexMex Veggie Egg Scramble!

Put the skillet of veggies back on Medium heat, then pour the egg mixture into the skillet. Cook the TexMex Veggie Egg Scramble until the eggs are set, stirring often to scramble them while they cook.

Beaten, seasoned eggs are added to the cooked veggies in the skillet to cook.Using a spatula to mix and cook the TexMex veggie egg scramble.

Once the TexMex Veggie Egg Scramble is cooked to your desired consistency, remove the skillet from the heat. Take a little bite, and add additional salt and pepper, if desired. Serve the eggs hot. This makes a large serving, and the healthy veggies cooked with the eggs will help to fill you up. 

If you do not want that large of a portion, simply use two eggs. You can also increase the number of eggs to four, then divide the total into two servings. Your choice! 

The TexMex veggie egg scramble on a plate, with blueberries above it.

I hope you have a chance to try this breakfast dish. The veggies add extra flavor and texture to scrambled eggs, and the spices add a nice TexMex touch, too! YUM. Hope you enjoy them. Thanks for stopping by, and have a wonderful day.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
TexMex Veggie Egg Scramble
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

Category: Breakfast
Cuisine: American, Southwestern
Keyword: TexMex veggie egg scramble
Servings: 1
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ tsp canola oil or other light neutral oil
  • 1/3 cup zucchini diced
  • cup green bell pepper seeded, diced
  • cup fresh tomatoes diced
  • 1 Tablespoon green onion (scallion) slices white/green parts
  • 3 medium eggs lightly beaten
  • teaspoon garlic powder
  • teaspoon ground cumin
  • teaspoon paprika
  • teaspoon dried oregano
  • 1 pinch salt and black pepper , season to taste
Instructions
  1. Heat oil on Medium heat in a large, non-stick skillet. When oil is hot, add zucchini, tomatoes, bell pepper and green onions. Cook, stirring often, until they become tender (but not mushy).

    TIP: If you don't like zucchini, broccoli is a great substitute. If you don't like tomatoes, substitute chopped red bell pepper or omit them.

  2. While veggies cook, place eggs, garlic powder, ground cumin, paprika, oregano and a pinch of salt and pepper in a small bowl. Whisk until combined. Put the skillet of veggies back on Medium heat. Pour egg mixture into skillet.

  3. Cook until eggs are scrambled/set, stirring often while they cook. Remove skillet from heat. Take a bite; add additional salt and pepper, if desired. Serve hot.

Recipe Notes

TIP: This makes a large serving. If you do not want that large of a portion, use two eggs. You can also increase the eggs to four, then divide total into two servings. Your choice! 

Nutrition Facts
TexMex Veggie Egg Scramble
Amount Per Serving (1 g)
Calories 247 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 491mg164%
Sodium 197mg9%
Potassium 529mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 1583IU32%
Vitamin C 55mg67%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

TexMex Veggie Egg Scramble

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