Mexican Egg Skillet
1 medium, seeded and diced
Frozen corn kernels
1 cup(s), thawed
No-salt-added canned drained black beans
1 cup(s), diced
1 pinch(es), or to taste
Fat free salsa
½ cup(s), green salsa verde, plus more for garnish (optional)
4 large egg(s)
2 tbsp(s), chopped
- Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the chile, corn, and onion and cook, stirring often, until the onion is soft, 5 to 7 minutes. Add the beans, zucchini, cumin, and salt and cook, stirring often, until the zucchini starts to brown, about 2 minutes.
- Stir in the salsa. Using the back of a spoon, make 4 wells in the vegetables. Crack 1 egg into each well. Reduce heat to medium. Cook, covered, until the eggs are cooked to desired doneness, 5 to 7 minutes for medium. Garnish with the cilantro. Serve with more salsa (if desired).
- Serving size: 2 eggs with 1 1⁄2 cups bean mixture