Skillet Eggs and Polenta

Warm and comforting, but also unexpected and versatile, this hearty breakfast is a hit for entertaining or just a simple family affair.

Yield: 4 servings
Recipe from The National got milk? Campaign

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 7g
  • Saturated fat: 2g
  • Cholesterol: 190mg
  • Protein: 17g
  • Carbohydrate: 40g
  • Fiber: 6g
  • Sodium: 690mg
  • Calcium: 250mg

Ingredients

  • 2 teaspoons olive oil, divided
  • 1 cup sliced mushrooms
  • 1 cup red bell pepper, cut into strips
  • 1 cup zucchini, halved lengthwise and sliced into half-moons
  • 1 jar (32 ounces) marinara sauce
  • 2 1/2 cups lowfat or fat free milk
  • salt
  • 1/2 cup finely ground polenta or cornmeal
  • 4 eggs
  • Chopped fresh basil (optional)

Preparation

  1. Spray a large nonstick skillet over medium-high. Add mushrooms, bell pepper, and zucchini, and sauté until vegetables soften slightly, about 3 minutes. Add marinara and simmer to heat through. Reduce heat to low and keep warm.
  2. Bring milk and salt to a boil in a medium saucepan over medium-high. Slowly whisk in polenta, stirring constantly to prevent lumps from forming. Cook until thickened, about 5 minutes. Remove from heat, cover, and keep warm.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Carefully crack eggs into pan and cook until whites are set and yolks are cooked to desired doneness, 4 to 6 minutes.
  4. To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil if desired. 
Note:

Nutrition figures based on using fat free milk.

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