Italian Skillet Eggs

By jodieg

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)

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.
Cost per recipe*: $7.24 Cost per serving*: $1.20 *Based on average retail prices at national supermarkets