Looking for an Italian dinner? Then check out this cheesy dish packed with vegetables and eggs - a smooth and scrumptious skillet that can be made ready in 20 minutes!
tablespoons olive or vegetable oil
cup sliced mushrooms (3 ounces)
medium onion, cut into wedges
package (1 pound 10 ounces) frozen roasted potatoes, broccoli, cauliflower and carrots with Parmesan and Romano seasonings
cup shredded Italian-style six-cheese blend (2 ounces)
Heat oil in 12-inch nonstick skillet over medium-high heat. Add mushrooms, onion and frozen vegetables. Sprinkle with contents of seasoning packet from frozen vegetables; stir to coat vegetables. Cook 6 minutes, stirring constantly.
Make 4 indentations in vegetable mixture. Break 1 egg into each indentation; reduce heat to medium-low. Cover and cook 6 to 9 minutes or until egg whites and yolks are firm, not runny.
Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Italian blend cheese is a packaged preshredded blend of six different cheeses: Asiago, fontina, mozzarella, Parmesan, provolone and Romano. If you like, shredded Parmesan cheese can be used in place of the Italian blend cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.