Mexican Huevo Skillet with Avocado, Pepitas, and Tomatillo Salsa


With all of 3 days until Christmas, I have got to start finish my holiday shopping! I have serious shopper’s anxiety. I avoid supercenters like the plague and then can only talk myself into going at very odd times (5:30 am grocery shopping) so I can avoid the crowds. I don’t know why shopping triggers this kind of stress for me, it’s not people or social situations, it’s really just shopping. All that said, I have to reward myself with many treats to summon the inner fortitude that I will need on this day filled with crowds, shoppers, and lists. And I have found this strength through a nice bowl of eggs bursting with Mexican flavor. 

 Veggie-Huevo Skillet with Avocado, Pepitas, and Tomatillo Salsa

You will need:

  • Four eggs, beaten
  • 1/3 cup milk
  • 1 tsp. olive oil
  • 1/2 tsp. minced fresh garlic
  • 1 cup sliced mushrooms
  • 1 cup diced yellow squash
  • 2 cups fresh spinach
  • 1/2 tsp. each sea salt, pepper, paprika, dried oregano, and dried parsley
  • 1 tsp. Mexican hot sauce (Tapatio is my staple)
  • 1/2 cup grated colby jack cheese
  • 2 tablespoons toasted pepitas
  • Tomatillo salsa, as desired
  • 1 avocado 
Method: 
  • Whisk the eggs, milk, and hot sauce in a small bowl. Stir in the cheese and set aside. 
  • In a medium sized skillet, add the olive oil, garlic, mushrooms, and zucchini to the pan on medium heat. 
  • Add the remaining spices and stir occasionally until the mushrooms and squash are cooked. 
  • Add the spinach last and prepare to be amazed at how quickly it wilts down from a big measuring cup into a shrivelled up portion of what it once was. 
  • Stir in the egg mixture and cook through. 
  • Slide the eggs into bowls to serve and top with sliced avocado, pepitas, and salsa. It is so good. 
Ketch just stared me down as I ate this on the couch, trying to talk myself into leaving the house. Maybe I can train him to go to the mall for me. Will update with future developments. 

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