Colorado Egg Producers


Creamy Pasta & Egg Skillet

Creamy Pasta & Egg Skillet
Prep Time: 
10 minutes
Cook Time: 
10 to 20 minutes
4 servings


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


  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.
  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.
  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.

Insider Info

  • No need to heat the oven for these stovetop "baked" eggs. Serve for an easy weeknight supper.
  • One tablespoon chopped fresh parsley can be substituted for the marjoram.

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