Mexican egg skillet
1 medium, seeded and diced
Frozen corn kernels
1 cup(s), thawed
½ cup(s), chopped
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
4 large egg(s)
2 Tbsp, chopped
- Coat a 12-inch nonstick skillet with nonstick spray. Add chile, corn, and onion; cook over medium-high heat, stirring often, until onion is soft, 5 to 7 minutes. Add beans, zucchini, cumin, and salt; cook, stirring often, until zucchini starts to brown, about 2 minutes.
- Stir in 1⁄2 cup salsa verde. Using the back of a spoon, make 4 depressions in vegetable mixture for eggs. Crack 1 egg into each; cook, uncovered, until eggs are set to your liking, 5 to 7 minutes. Garnish with cilantro; serve with more salsa verde.
- Serving size: 2 eggs with 11⁄2 cups bean mixture