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Creamy Pasta & Egg Skillet

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Prep Time: 10 minutes
Cook Time: 10 to 20 minutes
Makes: 4 servings

What You Need

1	pkg. (7 oz.) small shell pasta, cooked, drained
2	cups cottage cheese
1	tsp. dried marjoram leaves
2	cups frozen broccoli, cauliflower and carrot vegetable blend (9 oz.), defrosted
4	EGGS

Here’s How

COAT large nonstick skillet with cooking spray. COMBINE pasta, cottage cheese and marjoram in skillet; toss to coat evenly. ADD vegetables; toss to mix.
COOK over medium heat, stirring occasionally, until mixture is heated through and begins to sizzle, 5 to 10 minutes. PRESS 4 indentations (about 2-inch diameter) into mixture with back of spoon.
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 minutes.

Enjoy

No need to heat the oven for these stovetop "baked" eggs. Serve for an easy weeknight supper.

Insider Info

One tablespoon chopped fresh parsley can be substituted for the marjoram.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, folate and choline

Good Source: fiber, calcium and iron

calories: 376
total fat: 8g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 221mg
sodium: 554mg
carbohydrates: 45g
dietary fiber: 3g
protein: 30g
vitamin A: 1,468.7IU
vitamin D: 17.5IU
folate: 156.2mcg
calcium: 132.9mg
iron: 3.1mg
choline: 151.5mg

vitamin C: 15.8mg
vitamin E: .8IU
trans fat: 0g
sugars: 4g
potassium: 288.4mg
magnesium: 39.6mg
selenium: 58.7mcg
phosphorus: 360.4mg
vitamin B12: 1.4mcg
vitamin K: 1.4mcg
vitamin B6: .2mg
copper: .2mg
vitamin B1 - thiamin: .5mg
manganese: .5mg
zinc: 1.7mg
vitamin B2 - riboflavin: .6mg
vitamin B3 - niacin: 3.8mg
omega 3: .1g
omega 6: 1.0g