Mexican Egg Skillet (WW Official)

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. 0 WW points on blue

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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).

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