Cheesy Pasta, Veggie, and Egg Skillet

Cheesy Pasta, Veggie, and Egg Skillet

Serving Size: 4

Nutritional Information: using 1% cottage cheese and tarragon: 362 calories, 7 gm total fat, 217 mg cholesterol, 544 mg sodium, 382 mg potassium, 45 gm carbohydrate, 28 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, calcium

Qty Ingredient
7 ouncessmall shell pasta (conchiglie)
cooking spray
2 cupslow fat cottage cheese
1 teaspoonstarragon or marjoram leaves, crushed
2 cupsfresh streamed or thawed frozen broccoli, cauliflower and carrot vegetable blend
4 eggs
Photo coming soon!

Directions:

  1. Cook pasta according to package directions.
  2. >
  3. Drain thoroughly.
  4. >
  5. Meanwhile, evenly coat 10-inch non-stick omelet pan or skillet with spray.
  6. >
  7. Add drained pasta.
  8. >
  9. Stir in cheese and tarragon until pasta is evenly coated with cheese.
  10. >
  11. Add steamed or thawed vegetables.
  12. >
  13. Stir until evenly coated with cheese.
  14. >
  15. Cook over medium heat, stirring occasionally, until heated through and mixture begins to sizzle, about 5 to 10 minutes.
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  17. With back of spoon, gently make 4 indentations (about 2 inches in diameter) in pasta mixture.
  18. >
  19. Break and slip an egg into each indentation.
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  21. Cover and cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes.
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