Stuffing and Veggie Skillet Supper
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Stuffing and Veggie Skillet Supper This recipe is perfect when you are craving breakfast for dinner or lunch. It's quite versatile as well since you can basically add whatever frozen vegetables you might already have in your freezer at the time. Brought to us by: NewsUSA |
INGREDIENTS:
| Cooking spray | |
| 1½ | cups fat-free, reduced sodium vegetable broth or stock |
| 1 | cup frozen whole kernel corn |
| 1 | package (9 to 10 oz) frozen green beans |
| 1 | to 1½ tsp thyme leaves, crushed |
| 3 | cups unseasoned stuffing cubes (about 4 oz.) |
| ½ | cup (about 2 oz) grated Parmesan/Romano cheese blend, divided |
| 4 | eggs |
| 1. | Evenly coat a 10-inch omelet pan or skillet with cooking spray |
| 2. | Add broth, frozen corn, frozen green beans and thyme leaves, and cook over medium- |
| high heat until broth is boiling | |
| 3. | Reduce heat to medium, and simmer 1 minute. |
| 4. | Add stuffing cubes and ¼ cup of cheese. Stir until all ingredients are evenly distributed |
| and bread cubes are moistened. With the back of a spoon, make four indentations in | |
| the mixture. Break and slip an egg into each indentation. | |
| 5. | Cover and reduce heat to medium-low. |
| 6. | Cook until egg whites are completely set and egg yolks begin to thicken but are not |
| hard, about 4 to 6 minutes. | |
| 7. | Sprinkle with the remaining ¼ cup of cheese |