
Mexican egg skillet
9
0
0
SmartPoints® value per serving
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
2
Difficulty
Easy
In just one skillet, you can make this tasty Mexican-inspired meal for breakfast or brunch, or serve it for an easy supper. It combines a mix of sautéed vegetables, chiles, and black beans with eggs. Cook the eggs to your preference for doneness—a little less if you’d like the yolks to be a little runny so the flavors can mingle once the yolk is pierced or a little longer for a firmer texture. Look for bottled salsa verde on the international aisle of your supermarket. If you can’t find it, use your favorite salsa or a fresh pico de gallo instead.
Ingredients
Cooking spray
5 spray(s)
Uncooked onion(s)
½ cup(s), chopped
Poblano chile
1 medium, seeded and diced
Frozen corn kernels
1 cup(s), thawed
No-salt-added canned drained black beans
1 cup(s)
Uncooked zucchini
1 cup(s), diced
Ground cumin
1 tsp
Kosher salt
1 pinch, or to taste
Fat free salsa
½ cup(s), green variety (salsa verde - plus extra for garnish)
Egg(s)
4 large
Cilantro
2 Tbsp, fresh, chopped (for garnish)