Italian Scrambled Eggs with Polenta
A change from toast or hash-browns, ready-made polenta creates a unique but tasty base for scrambled eggs in this recipe.
- Prep time: 10 min
- Makes: 4 Servings
- Cook time: 15 min
- Fat.10 g
- Saturated Fat.3 g
- Cholesterol.28 mg
- Carbohydrates.29 g
- Fibre.5 g
- Protein.19 g
- Sodium.794 mg
|1 carton / 500 g||EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken|
|1/2 cup / 125 ml||warm marinara sauce (approx.)|
|1/4 cup / 50 ml||very thinly sliced fresh basil leaves|
|1/2 cup / 125 ml||shredded part-skim mozzarella cheese|
|Pinch||each salt and pepper|
|1||clove garlic, minced|
|1/4 cup / 50 ml||finely chopped onion|
|1 cup / 250 ml||each diced zucchini and red pepper|
|2 tbsp / 30 ml||olive oil, divided|
|1 tube||prepared polenta (about 1 lb/500 g)|
Cut the polenta into 8 slices, each about 1/2-inch (1 cm) thick. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the polenta; cook for 3 to 4 minutes per side or until browned. Transfer to a baking sheet and hold in a warm oven.
Add the remaining oil to the skillet. Add the zucchini, red pepper, onion, garlic, salt and pepper; cook, stirring often, for 5 minutes or until lightly browned and tender. Reduce the heat to medium.
Add the eggs. Cook, without stirring, for 1 minute. Cook, stirring for 1 to 2 minutes or until softly set. Sprinkle with mozzarella cheese and basil; remove from heat and cover for 1 minute to melt the cheese.
Divide the polenta equally between 4 serving plates. Top the slices with an equal amount of scrambled eggs and drizzle with the marinara sauce.
Substitute other vegetables such as diced eggplant or chopped mushrooms for the zucchini and peppers.
Reduce the sodium by omitting the cheese and added salt.
Egg Creations Fat Free Original
The same great taste with none of the fat.Learn More