ITALIAN SKILLET EGGS 2 Tablespoons of Butter 1 cup of brown baby - TopicsExpress



          

ITALIAN SKILLET EGGS 2 Tablespoons of Butter 1 cup of brown baby portobello mushrooms 6 ounces of fresh baby spinach 1 1/2 cups of Chunky pasta sauce 6 eggs 1/4 cup low-fat Mozzarella cheese 1 tablespoon fresh basil leaves black pepper Melt 2 Tablespoons of Butter in a large skillet over medium high heat and cook the mushrooms, stirring occasionally, until golden, about 5 minutes. Stir in spinach, cook until wilted, about 1 minute. Stir in pasta sauce, heat thoroughly. Add eggs one at a time, evenly spaced. Pepper to taste. Do NOT stir. Cover and cook over medium heat until egg whites are set and yolks reach the desired doneness. Sprinkle with cheese and basil before serving.
Posted on: Mon, 24 Jun 2013 19:20:01 +0000

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