Eggs definitely aren’t just for breakfast. For a fast weeknight dinner, enjoy this one-skillet meal, full of color, good nutrition, and deliciousness.
This recipe is supported by Eggland's Best.
Calories244 Per Serving
Protein13g Per Serving
Fiber4g Per Serving
|Total Fat||8.5 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||27 g|
|Dietary Fiber||4 g|
|Added Sugars||0 g|
1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat
4 large eggs
1/4 cup fat-free milk
2 tablespoons chopped, fresh cilantro
1 teaspoon olive oil
2 medium poblano peppers (seeds and ribs discarded, chopped)
2 cups frozen, whole kernel corn (thawed)
2 medium green onions (chopped)
1/4 cup finely shredded cotija cheeseOR
1/4 cup crumbled queso fresco cheese
1 medium tomato (chopped)
1/4 cup fat-free sour cream
In a medium bowl, whisk together the eggs, milk, and cilantro.
In a medium skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the poblano for 3 minutes, or until beginning to brown on the edges, stirring frequently. Stir in the corn and green onion. Reduce the heat to medium low and carefully pour the egg mixture over all. Cook, covered, for 10 minutes, or until the mixture is just set on the edge and is still a bit soft in the center (don’t overcook or it will become tough and rubbery). Remove from the heat.
Sprinkle with the cheese. Cut into 8 wedges. Place 2 wedges on each plate. Top with the tomatoes and sour cream.