Recipe for Southwest Pepper, Squash and Carrot Huevos

two slices of a veggie-packed omelet, surrounded by additional slices of zucchini and tomato

Breakfast A Veggie-Packed Start to Your Day

Give breakfast a Southwestern flair with this easy omelet. Chipotle and chili pepper provide a warm spiciness, while cumin and zucchini is a natural taste union. This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item, and it is hearty enough to save and serve as a cold side dish. For quick individual servings, try pouring the egg mixture into a cooking spray-prepared muffin tin and bake for 5 minutes until set.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 4 servings
Prep Time: 5 minutes
Cook 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

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.