Egg Recipes - Creamy Pasta and Egg Skillet


Creamy Pasta and Egg Skillet

No need to heat the oven for these stovetop "baked" eggs. Packed with protein and veggies - broccoli, cauliflower and a carrot vegetable blend, it's perfect for an easy weeknight dinner.


  • 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


Step 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.

Step 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.

Step 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.


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

Back to Egg Recipes.

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