Mexican Egg Skillet
From WW Magazine, Nov./Dec. 2018
Nonstick spray 1/2 cup chopped onion 1 medium poblano pepper, seeded & diced 1 cup thawed frozen corn 1 cup canned black beans (no salt added), rinsed & drained 1 cup diced zucchini 1 tsp. ground cumin Pinch kosher salt, or to taste 1/2 cup salsa verde + extra, for garnish 4 large eggs 2 Tbsp. chopped fresh cilantro, for garnish
Coat a large nonstick saute pan with nonstick 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 1/2 c. 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, if desired.