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Creamy Pasta and Egg Skillet

1 pkg. (7 oz.) small shell pasta, cooked, drained
2 cups cottage cheese
1 tsp. dried marjoram leaves
2 cups (9 oz.) frozen broccoli, cauliflower, and carrot vegetable blend, defrosted
4 eggs

Coat large nonstick skillet with cooking spray. Combine pasta, cottage cheese, and marjoram in skillet; toss to coat evenly. Add vegetables; toss to mix. Cookover medium heat, stirring occasionally, until mixture is heated through and begins to sizzle, 5–10 minutes. Press  4 indentations (about 2-inch diameter) into mixture with back of spoon. 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, 5–7 minutes.

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