2 eggs
1 large tomato, diced
1 1/2 cups spaghetti sauce
3/4 cup milk
8 ounces shredded Monterey Jack cheese
1 teaspoon distilled white vinegar
8 ounces baby carrots, chotted
1/2 cup cream
1/2 pound sugared prosciutto, sliced into 1/2-inch-thick slices
8 ounces bacon bits
8 ounces artichoke hearts