Mexican Egg Skillet | WW USA

Mexican Egg Skillet

Total Time: 30 min
Prep: 10 minCook: 20 minServes: 2Difficulty: Easy

You need little more than a skillet to whip up this Mexican-inspired meal for breakfast, brunch, or dinner. The eggs go in last, which lets you tweak their cooking time to your exact preference—figure 5 minutes or so for yolks on the runny side, a bit longer for firmer eggs. While tomatillo-based salsa verde is our suggestion for this, red salsa works too..

Cooking spray
5 spray(s)
Uncooked zucchini
1 cup(s), sliced, finely chopped
Poblano chile
1 medium, seeded and finely chopped
Ground cumin
1 tsp
Frozen corn kernels
1 cup(s), thawed
Kosher salt
1 pinch(es)
Uncooked onion(s)
½ cup(s), chopped
Fat free salsa
½ cup(s), green salsa verde, plus more for serving (optional)
No-salt-added canned drained black beans
1 cup(s)
4 large egg(s)

2 Tbsp, chopped

  1. 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.

  2. 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).

  3. Serving size: 2 eggs and 1½ cups bean mixture.