Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Southwestern Skillet Egg Melt

Recipe by Kristina Hanson

This vibrant, protein-packed breakfast offers a lighter take on a classic skillet meal, perfect for a wholesome start to the morning. By incorporating fiber-rich black beans instead of olives and using fresh toppings, this quick one-pan dish captures bold Southwestern flavors in a format that is both nutritious and deeply satisfying.

  • Total Time10 minutes
  • Yield4 servings (approx. 3/4 cup per serving) 1x

Ingredients

Scale

Fresh Produce

  • 1 medium ripe avocado (peeled, pitted, and cubed)
  • 1/2 cup tomato (diced, fresh)
  • 1/4 cup fresh cilantro (finely chopped)

Pantry & Canned Goods

  • 1/2 cup canned black beans (low-sodium, rinsed and drained)
  • 1 can (4.5 oz) chopped green chiles (mild or hot, drained)
  • 1 tsp olive oil

Refrigerated Items

  • 1 1/2 cups liquid egg substitute (or liquid egg whites)
  • 1/3 cup cheddar cheese (reduced-fat, sharp, shredded)

Instructions

  1. Prepare the fresh ingredients: Before starting the stove, dice the tomato and avocado, chop the cilantro, and rinse the black beans thoroughly. Set these aside to ensure a smooth cooking process.
  2. Heat the skillet: Place a medium nonstick skillet over medium heat. Add the olive oil and swirl gently to coat the bottom of the pan evenly.
  3. Scramble the eggs: Pour the liquid egg substitute into the skillet. Cook for approximately 1 minute, stirring gently and continuously with a heat-safe spatula until the eggs are just starting to set but remain wet and glossy. Remove the skillet from the heat immediately.
  4. Add warm toppings: Evenly distribute the drained green chiles and rinsed black beans over the soft eggs, then sprinkle the shredded cheese over the top.
  5. Melt and finish: Cover the skillet and return it to the stove over medium-low heat. Cook for 2–3 minutes, or just until the cheese is melted and the eggs are fully set.
  6. Garnish and serve: Remove from heat. Top the skillet with the fresh tomato, cubed avocado, and chopped cilantro just before serving to keep the textures fresh and cool.

Notes

  • Allergy Alert: This recipe contains Egg and Milk (cheese).
  • Variation Tip: For a kick of heat, add a pinch of cayenne pepper or a dash of hot sauce to the eggs while whisking.

Nutritional info (per serving): Calories: 200 | Total Fat: 10g (Saturated: 2g) | Cholesterol: 5mg | Sodium: 350mg | Total Carbs: 14g (Fiber: 5g, Sugars: 2g) | Net Carbs: 9g | Protein: 15g | Vitamin C: 15% DV

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American-Southwestern

Find it online: https://dailyzests.com/easy-southwestern-skillet-egg-melt/