Creamy Pasta and Egg Skillet

Recipe courtesy of the American Egg Board.

Recipe Ingredients:

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

Cooking 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 minutes. Press 4 indentations (about 2-inch 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 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.