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, phosphorus, zinc, dietary fiber
Ingredients
Quantity
small shell pasta (conchiglie)
7 ounces
cooking spray
low fat cottage cheese
2 cups
tarragon or marjoram leaves, crushed
1 teaspoons
fresh streamed or thawed frozen broccoli, cauliflower and carrot vegetable blend
2 cups
eggs
4
Directions
1. Cook pasta according to package directions.
2. Drain thoroughly.
3. Meanwhile, evenly coat 10-inch non-stick omelet pan or skillet with spray.
4. Add drained pasta.
5. Stir in cheese and tarragon until pasta is evenly coated with cheese.
6. Add steamed or thawed vegetables.
7. Stir until evenly coated with cheese.
8. Cook over medium heat, stirring occasionally, until heated through and mixture begins to sizzle, about 5 to 10 minutes.
9. With back of spoon, gently make 4 indentations (about 2 inches in diameter) in pasta mixture.
10. Break and slip an egg into each indentation.
11. 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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