Italian Skillet Eggs
By á-32012
Rate this recipe
4.4/5
(9 Votes)
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Ingredients
- 2 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1 cup sliced mushrooms
- 6 ounces baby spinach leaves (about 6 cups)
- 1-1/2 cups Ragu® Chunky Pasta Sauce
- 6 eggs
- 1/4 cup shredded low fat mozzarella cheese
- 1 Tbsp. thinly sliced fresh basil leaves (optional)
Details
Preparation time 5mins
Cooking time 17mins
Adapted from icantbelieveitsnotbutter.com
Preparation
Step 1
Melt I Can't Believe It's Not Butter!® Spread in large skillet over medium heat and cook mushrooms, sitrring occasionally, until golden, about 5 minutes. Stir in spinach, cook unitl wilted, about 1 minute.
Stir Pasta Sauce into skillet; heat through. Carefully break eggs into skillet, evenly spaced. Do Not Stir. Cover and cook over medium heat until egg whites have set and yolks reached desired doneness.
Sprinkle with cheese and basil before serving.
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