Creamy Pasta and Egg Skillet
Recipe courtesy of the American Egg Board.
7 ounces dry small shell pasta, cooked, drained
2 cups cottage cheese
1 teaspoon dried marjoram leaves*
2 cups (9-ounce) frozen broccoli, cauliflower and carrot vegetable blend, defrosted
4 large eggs
- 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.
Makes 4 servings.
*1 tablespoon chopped fresh flat-leaf parsley can be substituted for the marjoram.
Nutritional Information Per Serving (1/4 of recipe): Calories: 376; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 221mg; Total Carbs: 45g; Fiber: 3g; Protein: 30g; Sodium: 554mg.
Recipe and photograph courtesy of the American Egg Board.