Italian Scrambled Eggs with Polenta

Ingredients

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)

Directions

1. 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.

2. 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.

3. 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.

4. Divide the polenta equally between 4 serving plates. Top the slices with an equal amount of scrambled eggs and drizzle with the marinara sauce.

Tips

1. Substitute other vegetables such as diced eggplant or chopped mushrooms for the zucchini and peppers.

2. Reduce the sodium by omitting the cheese and added salt.