Skillet Eggs and Polenta

Makes 4 servings (5 ounces milk per serving)


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
2½ cups - lowfat or fat free milk
½ cup - finely ground polenta or cornmeal
4 - eggs
(optional) - Chopped fresh basil


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. 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. 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. To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil if desired.


290 calories; 7 g fat; 2 g saturated fat; 190 mg cholesterol; 17 g protein; 40 g carbohydrates; 6 g fiber; 690 mg sodium; 250 mg calcium. Nutrition figures based on using fat free milk.