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.
|3 tablespoons||fresh parsley, chopped|
|1||small clove garlic, very finely chopped|
|3 tablespoons||green onion, thinly sliced including some of the green|
|3 tablespoons||red bell pepper, very finely chopped|
|1/4 cups||celery, very finely chopped|
|2 tablespoons||yellow corn meal|
|1/4 teaspoons||coarse ground pepper|
|1/2 cups||sharp cheddar cheese, shredded|
- In medium bowl, whisk together eggs, milk, pepper and salt. Set aside.
- 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.