2 tablespoons butter or margarine
1 cup sliced mushrooms
6 ounces baby spinach leaves, about 6 cups
1 1/2 cups pasta sauce
1 teaspoon Italian seasoning
6 OHIO eggs
1/2 cup shredded low fat mozzarella cheese
4 fresh basil leaves, thinly sliced
In a large skillet over medium heat, melt the butter and sauté the mushrooms, stirring occasionally until golden. Stir in the spinach and cook until wilted, about 1 minute.
Stir in the pasta sauce and heat thoroughly. Carefully break the eggs into the skillet, spacing evenly. Do not stir. Cover and cook over medium heat until egg whites have set and yolks reach the desired doneness.
Sprinkle with basil and shredded cheese before serving.