Minced jalapeño and salsa give this veggie-packed skillet its zip. Sprinkle on Parmesan for a burst of cheesy flavor, if you'd like. (We like!)
What You Need
Original recipe yields 4 servings
3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
3 cups small broccoli florets
3 cloves garlic, minced
1 each red and yellow bell pepper, cut into thin strips
1/2 lb. sliced fresh mushrooms
1/4 cup pitted black olives
1 jalapeño pepper, minced
1/4 cup water
3/4 cup TACO BELL® Thick & Chunky Salsa
Add To Shopping List
Let's Make It
Heat dressing in large nonstick skillet on medium-high heat. Add broccoli and garlic; cook and stir 5 min. Add bell peppers and mushrooms; cook 3 to 5 min. until peppers are crisp-tender, stirring frequently.
Add olives, jalapeño peppers and salsa; cook and stir 1 min. or until heated through.
Slip cracked eggs over vegetable mixture in skillet, leaving spaces between eggs; cover. Cook 4 to 5 min. or until egg whites are set and yolks are cooked to desired doneness.
Sprinkle with KRAFT Shredded Parmesan Cheese before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.