Spice up your breakfast Mexicana style!
A classic Mexican comfort food, Huevos a la Mexicana in its basic form is simply scrambled eggs with diced tomato, onion and jalapeños. Our favorite twist includes fresh chopped sautéed zucchini and spinach for added nutrition and flavor! Pair this delicious egg dish with a side of GF mixed berry muffins and some nitrate-free sausage links or turkey breakfast sausage patties for a healthy and tasty way to start the day!
Heat skillet over medium heat. When hot, add olive oil and diced zucchini. Saute zucchini until it begins to soften. Then add chopped spinach, pico de gallo and butter. Allow to simmer about two minutes.
Then add scrambled egg mixture. Sprinkle top with a few pinches of salt and ground pepper.
Using a large spatula, stir and turn egg scramble until cooked through (about 3-4 minutes). Serve immediately. Top with a dollop of cultured sour cream and additional pico de gallo, if desired.
Ingredients
- 7 large pastured eggs
- 2 tbsp filtered water
- 3/4 cup diced organic zucchini (about 1 medium zucchini)
- 1/2 cup fresh organic spinach, rough chopped
- 1/4 cup homemade pico de gallo
- 1 tbsp olive oil
- 1 tbsp butter, ghee or coconut oil
- Celtic sea salt and freshly ground pepper to taste
Instructions
- In a medium bowl, add eggs and water. Whisk together until eggs are foamy and set aside. Dice zucchini and measure out 3/4 cup and set aside. Remove stems from about two handfuls of raw spinach leaves and rough chop. Measure out 1/2 cup of chopped spinach and set aside.
- Heat skillet over medium heat. When hot, add olive oil and diced zucchini. Saute zucchini until it begins to soften. Then add chopped spinach, pico de gallo and butter. Allow to simmer about two minutes. Then add scrambled egg mixture. Sprinkle top with a few pinches of salt and ground pepper.
- Using a large spatula, stir and turn egg scramble until cooked through (about 3-4 minutes). Top with additional pico de gallo, if desired.
