Mexican Veggie Breakfast Skillet (Gluten Free Recipe)
Dive into the vibrant and nutritious world of our Mexican Veggie Breakfast Skillet, a delicious blend of fresh vegetables, spices, and eggs cooked to perfection. This easy-to-make recipe is perfect for starting your day with a flavorful and healthy twist, sure to become a favorite for the whole family.
Servings: 4 servings
Calories: 367kcal
Ingredients
- 2 medium yams
- 2 tbsp avocado oil divided
- 1 red onion
- 2-3 cloves garlic
- 2 yellow peppers
- 2 medium zucchini
- 1 pint cherry tomatoes
- 1 can black beans 14 oz
- ½ tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp red chili flakes
- 3-4 whole eggs
- Optional - cheddar cheese jalapenos, salsa, avocado, cilantro.
Instructions
- Preheat oven to 375 degree F.
- Chop up yams into cubes and place on baking tray. Drizzle with 1 tbsp avocado oil and season with salt and pepper. Bake for 30-35 minutes, flipping half way through.
- Chop up onion, mince garlic, and chop peppers, zucchini, and cherry tomatoes.
- Add remaining avocado oil to a medium size skillet and cook onions for 5-6 minutes until translucent. Add garlic and cook for another 2 minutes until fragrant.
- Add yellow peppers, zucchini, cherry tomatoes, black beans, cumin, salt, pepper, garlic powder, paprika and red chili flakes to skillet.
- Cook for 10 minutes until veggies are soft and cooked through.
- Once yams are cooked, transfer them to the skillet and mix everything together. Taste and add more seasonings if desired.
- Make 3 wells in the veggie mixture and break a whole egg into each one. Place the lid over the skillet and cook again until eggs are cooked through to your liking.
- Optional - add cheddar cheese and cover again to let melt. Serve with salsa, avocado slices and cilantro.
Nutrition
Serving: 1g | Calories: 367kcal | Carbohydrates: 53g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 140mg | Sodium: 1060mg | Fiber: 14g | Sugar: 6g