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Easy, beautiful blend of eggs and veggies for Mom

ALISON LADMAN
The Associated Press
Modified: May 3, 2013 at 6:07 pm •  Published: May 3, 2013
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/articleid/3806166/1/pictures/2043450">Photo - In this image taken on April 15, 20133, skillet garden eggs with fontina are shown in Concord, N.H. (AP Photo/Matthew Mead)
In this image taken on April 15, 20133, skillet garden eggs with fontina are shown in Concord, N.H. (AP Photo/Matthew Mead)

Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.

Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.

Nutrition information per serving: 380 calories; 220 calories from fat (58 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 400 mg cholesterol; 11 g carbohydrate; 2 g fiber; 7 g sugar; 25 g protein; 820 mg sodium.

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EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP.


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