Jul 09 2026
Restaurants›Rocio's Mexican Kitchen›Vegetarian Recipe

Vegetarian Recipe

Inspired by Rocio's Mexican Kitchen
Time25m
Serves2

Bell pepper, zucchhini, carrot, onion, spinach & cheese.

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Ingredients

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Vegetables

Dairy & Eggs

Pantry

Method

Preparation

  1. 1

    Wash and prep vegetables: dice bell pepper and onion, slice zucchini, and shred carrot. Rinse spinach and pat dry.

  2. 2

    Whisk eggs with salt, pepper, and milk (if using) in a small bowl until well combined.

Cooking

  1. 3

    Sauté aromatics

    Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 2-3 minutes.

  2. 4

    Cook vegetables

    Add bell pepper, zucchini, and carrot. Sauté until tender-crisp, about 5-7 minutes. Add spinach; cook until wilted.

  3. 5

    Scramble eggs

    Pour the egg mixture over the vegetables. Cook, gently lifting the edges as they set, until eggs are mostly set.

  4. 6

    Add cheese and finish

    Sprinkle shredded cheddar over the eggs. Cover for 1-2 minutes to melt cheese. Season with additional salt and pepper to taste, then serve.

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