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Veggie Polenta Egg Scramble
4
Servings
10
Ingredients
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Ingredients
Makes 4 servings- Liquid Eggs 6.0 whole
- Milk 0.25 cup(s)
- Shredded monterey jack cheese 4.0 ounce(s)
- Salt 0.5 teaspoon(s)
- Black Pepper 0.25 teaspoon(s)
- Rosemary 1.0 tablespoon(s)
- Olive Oil 1.0 tablespoon(s)
- Mushrooms 16.0 ounce(s)
- Red Bell Pepper 1.0 whole
- Polenta 4.0 ounce(s)
Dietary Restrictions
Dairy
Recipe Instructions
Beat the eggs in a medium bowl or pot. Add the milk, cheese, (leave out if dairy-free!) salt, pepper, and rosemary and mix well. Set aside. Heat the oil in a skillet over medium-high, add the mushrooms and bell pepper, and cook for about 5 minutes more, until the mushrooms and pepper soften. Add the polenta and cook, stirring & breaking it up, for about 2 minutes more, until heated through. Spread the polenta mixture into an even layer, reduce the heat to medium-low, and pour the egg mixture over the top. Cover and cook for about 12-15 minutes, stirring once or twice during cooking, until cooked through. Serve immediately.
