Creamy Pasta & Egg Skillet
Courtesy of The incredible edible egg™ 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 7 oz. small shell pasta, cooked, drained |
| 2 c. cottage cheese |
| 1 tsp. dried marjoram leaves |
| 2 c. (9 oz.) frozen broccoli, cauliflower and carrot vegetable blend, defrosted |
| 4 eggs |
Directions:
1. Coat large nonstick skillet with cooking spray. Combine pasta, cottage cheese and marjoram in skillet; toss to coat evenly. Add vegetables; toss to mix.
2. Cook over medium heat, stirring occasionally, until mixture is heated through and begins to sizzle, 5 to 10 min. Press 4 indentations (about 2-in. diameter) into mixture with back of spoon.
3. Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 5 to 7 min.
Note:
* One Tbsp. chopped fresh parsley can be substituted for the marjoram
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Nutrition:
Calories: 376; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 221mg; Total Carbs: 45g; Fiber: 3g; Protein: 30g; Sodium: 554mg;