Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 0

This simple one-dish meal is made even more delicious with a fried egg on top of each plate; the yolk creates its own creamy sauce. If you can find fresh peas, use them in place of canned.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light July 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add sausage; sauté 4 minutes or until lightly browned, stirring occasionally. Add celery and next 3 ingredients (through squash); sauté 3 minutes, stirring frequently. Add 1/4 cup water and next 5 ingredients (through peas). Simmer 2 minutes or until peas are thoroughly heated. Remove pea mixture from pan; keep warm. Wipe pan with a paper towel.

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  • Return pan to medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.

  • Place about 1 cup pea mixture onto each of 4 plates; top each serving with one egg. Sprinkle eggs evenly with black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

242 calories; fat 11.3g; saturated fat 3g; mono fat 4.2g; poly fat 1.8g; protein 19.7g; carbohydrates 17g; fiber 3.9g; cholesterol 194mg; iron 2.4mg; sodium 478mg; calcium 68mg.
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