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Veggie Polenta Scramble
4
Servings
11
Ingredients
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Ingredients
Makes 4 servings- Eggs 6.0 whole
- milk 0.25 cup(s)
- shredded monterey jack cheese 4.0 ounce(s)
- salt 0.5 teaspoon(s)
- Pepper 0.25 teaspoon(s)
- rosemary 1.0 tablespoon(s)
- olive oil 1.0 tablespoon(s)
- medium onions, diced 1.0 whole
- chopped button mushrooms 2.0 cup(s)
- large red bell pepper, seeded and diced 1.0 whole
- ready-made polenta, cut into 1/2 inch dice 4.0 ounce(s)
Dietary Restrictions
Eggs
Dairy
Recipe Instructions
Beat the eggs in a medium bowl or pot. Add the milk, cheese, salt, pepper, and rosemary and mix well. Set aside. Heat the oil in a skillet over high heat on a camp stove. Add the onion and cook, stirring, for about 2 minutes, until it is beginning to soften. Reduce the heat to medium-high, add the mushrooms and bell pepper, and cook for about 5 minutes more, until the onion is translucent and the mushrooms and pepper soften. Add the polenta and cook, stirring, 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.
