Photo of Mexican egg skillet by WW

Mexican egg skillet

9
0
0
Smartpoints value per serving
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
2
Difficulty
Easy

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 cups bean mixture

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