Egg and Veggie Skillet

• 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 jalapeno pepper, minced
• 1/4 cup water
• 3/4 cup TACO BELL Thick & Chunky Salsa
• 4 eggs

1. Heat dressing in large nonstick skillet on medium-high heat.
2. Add broccoli and garlic; cook and stir 5 min.
3. Add bell peppers and mushrooms; cook 3 to 5 min.
4. until peppers are crisp-tender, stirring frequently.
5. Add olives, jalapeno peppers and salsa; cook and stir 1 min.
6. or until heated through.
7. Slip cracked eggs over vegetable mixture in skillet, leaving spaces between eggs; cover.
8. Cook 4 to 5 min.
9. or until egg whites are set and yolks are cooked to desired doneness.

broccoli florets, garlic, bell pepper, mushrooms, black olives, pepper, water, taco, eggs

Taken from www.kraftrecipes.com/recipes/egg-veggie-skillet-186288.aspx (may not work)