Mexican egg skillet
½ cup(s), chopped
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, or to taste
fat free salsa
½ cup(s), green variety (salsa verde - plus extra for garnish)
2 Tbsp, fresh, chopped (for garnish)
- Coat a 12-inch nonstick sauté pan with cooking spray. Add onion, poblano, and corn; cook, stirring often, until onion is soft, 5-7 minutes. Add beans, zucchini, cumin, and salt; cook until zucchini starts to brown, about 2 minutes.
- Stir in salsa verde; with the back of a spoon make four depressions in the vegetable mixture for eggs. Crack an egg into each spot; cook, uncovered, for 5-7 minutes or until set to your liking. Garnish with cilantro; serve with additional salsa verde (optional).
- Serving size: 2 eggs with 1 ½ cups bean mixture