Mexican egg skillet
1 medium, seeded and finely chopped
1 cup(s), thawed
½ cup(s), chopped
No-salt-added canned drained black beans
1 cup(s), sliced, finely chopped
Fat free salsa
½ cup(s), green salsa verde, plus more for serving (optional)
4 large egg(s)
2 Tbsp, 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 and 1½ cups bean mixture