Keller’s Healthy ‘n Skinny Skillet

Mexican Egg Skillet 2

Many thanks to Martha for sharing her recipe with us! This is one of her favorites!


  • Cooking spray
  • Medium Keller’s Farmstand Poblano pepper, seeded and finely chopped
  • 1 C. Keller’s Farmstand sweet corn kernels (fresh)
  • ½ C. Keller’s Farmstand onion
  • 1 C. canned, no-salt-added black beans, drained
  • 1 C. Keller’s Farmstand zucchini, sliced and finely chopped ½ C.
  • 1 tsp. ground cumin
  • Pinch of Kosher salt
  • Keller’s Farmstand green salsa verde (Make sure you buy extra to have enough on hand!)
  • 4 large eggs
  • 2 tbsp. chopped cilantro


• Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high.

• Add the Poblano pepper, corn, and onion. Cook until the onion is soft, 5 – 7 minutes, stirring often.

• Add the beans, zucchini, cumin, salt. Cook until the zucchini starts to brown, about 2 minutes, stirring often.

• Stir in salsa.

• Make 4 “wells” or “crater” in the vegetable mixture; add 1 egg to each well.

• Reduce heat to medium.

• Cook, covered, until the eggs are cooked to desired doneness (5 – 7 minutes for medium).

• Garnish with the cilantro. If desired, serve with additional salsa, to your taste.