Polenta Veggie Scrambled Eggs

Polenta Veggie Scrambled Eggs

Submitted by: Louise Piper

Serving Size: 3

Nutritional Information: Per Serving: 332 calories, 26 g total fat (14 g sat fat), 358 mg chol., 555 mg sodium, 8 g carb., 1 g fiber, 16 g pro.

Qty Ingredient
5 eggs
3 tablespoonsfresh parsley, chopped
1 small clove garlic, very finely chopped
3 tablespoonsgreen onion, thinly sliced including some of the green
3 tablespoonsred bell pepper, very finely chopped
1/4 cupscelery, very finely chopped
2 tablespoonsyellow corn meal
3 tablespoonsbutter
1/4 teaspoonssalt
1/4 teaspoonscoarse ground pepper
1/4 cupsmilk
1/2 cupssharp cheddar cheese, shredded


  1. In medium bowl, whisk together eggs, milk, pepper and salt. Set aside.
  2. In a large skillet (approximately 10 inches) on medium heat, melt butter. Add the corn meal, cook and stir almost constantly for 3 to 4 minutes. Add celery, bell pepper and onion. Cook for 3 minutes stirring frequently. Add the garlic and cook 2 minutes. Add parsley and egg mixture. Cook and stir until eggs are just set. Sprinkle with sharp cheddar cheese and serve immediately.