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Stuffing and V-egg-ie Skillet Supper

Cooking spray
1-1/2 cups fat-free, reduced-sodium vegetable broth or stock
1 cup frozen whole kernel corn
1 pkg. (9 to 10 oz.) frozen green beans
1 to 1 1/2 tsp. thyme leaves, crushed
3 cups unseasoned stuffing cubes (about 4 oz.)
1/2 cup (about 2 oz.) grated Parmesan/Romano cheese blend, divided
4 eggs

   Evenly coat 10-inch omelet pan or skillet with spray. Add broth, corn, beans, and thyme. Cook over medium-high heat until broth is boiling. Reduce heat to medium. Simmer 1 minute. Add stuffing cubes and 1/4 cup of the cheese. Stir until all ingredients are evenly distributed and bread cubes are moistened. With back of spoon, make four indentations in mixture. Break and slip an egg into each indentation. Cover. Reduce heat to medium-low. Cook until whites are completely set and yolks begin to thicken but are not hard, about 4 to 6 minutes. Sprinkle with remaining 1/4 cup cheese. Makes 4 servings.

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