Mexican Egg Skillet
Eggs are a great choice to start the day on the right foot. They’re easy to make, packed with protein and keep you feeling satisfied. Whether you like them scrambled, fried or baked, eggs should be a go-to in your breakfast rotation. Here’s a new fun recipe to help change up your egg game!
Mexican egg skillet
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.
- Cooking spray 5 spray(s)
- Uncooked onion(s) ½ cup(s),
- chopped Poblano chile 1 medium, seeded and diced
- Frozen corn kernel 1 cup(s), thawed
- No-salt-added canned drained black beans 1 cup
- Uncooked zucchini 1 cup(s) diced
- Ground cumin 1 tsp
- Kosher salt 1 pinch
- Fat Free Salsa 1/2 cup
- Eggs 4 large
- Cilantro 2 tbs
- 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.