Mexican Egg Skillet
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
You need little more than a skillet to whip up this Mexican-inspired meal for breakfast, brunch, or dinner. The eggs go in last, which lets you tweak their cooking time to your exact preference—figure 5 minutes or so for yolks on the runny side, a bit longer for firmer eggs. While tomatillo-based salsa verde is our suggestion for this, red salsa works too.
Ingredients
Cooking spray
5 spray(s)
Poblano chile
1 medium
Frozen corn kernels
1 cup(s)
Uncooked onion(s)
0.5 cup(s), chopped
No-salt-added canned drained black beans
1 cup(s)
Uncooked zucchini
1 cup(s), sliced
Ground cumin
1 tsp
Kosher salt
1 pinch(es)
Fat free salsa
0.5 cup(s)
Egg(s)
4 large egg(s)
Cilantro
2 Tbsp
Instructions
1
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.
2
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).
3
Serving size: 2 eggs and 1½ cups bean mixture
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