Skillet Eggs and Polenta Breakfast

Recipe and image courtesy of www.milklife.com

  • Prep Time
    15 Minutes

  • Cook Time
    25 Minutes

  • Servings
    4

Ingredients

  • 1 cup mushrooms, sliced
  • 1 cup red bell pepper, cut into strips
  • 1 cup zucchini, halved lengthwise and sliced into half-moons
  • 1 jar (32 oz.) marinara sauce
  • 2 1/2 cups Hiland Dairy Fat Free Milk
  • Salt
  • 1/2 cup finely ground polenta or cornmeal
  • 2 teaspoons olive oil
  • 4 eggs
  • Fresh basil, chopped (optional)
  • 4 slices whole wheat toast
  • 4 teaspoons jelly
  • 32 oz. Hiland Dairy Fat Free Milk

Directions

  • Spray a large non-stick skillet and place over medium-high heat.
  • 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.
  • Bring 2 ½ cups milk and salt to boil in a medium saucepan over medium-high heat and slowly whisk in polenta, stirring constantly to prevent lumps from forming.
  • Cook until thickened, about 5 minutes. Remove from heat, cover and keep warm.
  • Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat.
  • Carefully crack eggs into pan and cook until whites are set and yolks are cooked to desired doneness, 4 to 6 minutes.
  • To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil if desired.
  • Serve with 8-ounce glass of milk and whole wheat toast with jelly.