Preparation:
In medium bowl, beat eggs, milk, Onion Soup Mix and cheese; set aside. In 10-inch nonstick skillet, heat 1 tablespoon oil over medium heat and cook zucchini, stirring, 2 minutes or until tender. Stir in tomatoes and macaroni. Stir in egg mixture; cook uncovered over low heat (do not stir) 5 minutes or until eggs are almost set. Meanwhile, in small bowl, combine bread crumbs, basil and remaining 1 teaspoon oil; sprinkle over egg mixture. Continue cooking 2 minutes or until eggs are set. To serve, cut into wedges. Serve with warm marinara sauce.
Also terrific with Lipton Recipe Secrets Savory Herb with Garlic, Golden Herb with Lemon, -Mushroom or Golden Onion Soup Mix |
