Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch. Sign up
Join now & get access to 4,000+ healthy, delicious recipes

Mexican egg skillet

9
0
0
Smartpoints value per serving
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
2
Difficulty
Easy
Look for bottled salsa verde (green salsa) in the ethnic section of your supermarket. If you can’t find it, use your favorite salsa or 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)

Instructions

  1. 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.
  2. 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).
  3. Serving size: 2 eggs with 1 ½ c bean mixture

A happier, healthier you starts here

Join Today