Egg and Veggie Skillet

• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 3 cloves garlic, minced
• 1 Tbsp. fresh gingerroot, minced
• 1 each red and yellow pepper, cut into thin strips
• 2 cups mushrooms, sliced
• 3 cups broccoli florets
• 1/2 cup pitted black olives
• 3/4 cup water
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. oil
• 4 eggs

1. Heat dressing in nonstick skillet over medium-high heat.
2. Add garlic and ginger, cook until fragrant.
3. Add peppers, mushrooms and broccoli; cook 3 to 5 min.
4. until crisp-tender.
5. Add olives and water; stir and cook 4 min.
6. or until liquid is almost evaporated.
7. Add soy sauce; mix until well blended; set aside.
8. Heat oil in medium skillet over medium-high heat, add eggs, cook until bottom of eggs are crisp and yolks are partially set.
9. Place on top of stir-fry mixture.
10. Serve immediately.

olive oil, garlic, fresh gingerroot, yellow pepper, mushrooms, broccoli florets, black olives, water, soy sauce, oil, eggs

Taken from www.kraftrecipes.com/recipes/egg-veggie-skillet-173036.aspx (may not work)