Skillet Eggs and Polenta Breakfast

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.