Servings: 4 servings
Skill Level: Easy
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Skillet Eggs and Polenta


1 cup – mushrooms, sliced

1 cup – red bell pepper, cut into strips

1 cup – zucchini, halved lengthwise and sliced into half-moons

1 jar (32 ounces) – marinara sauce

2 1/2 cups – lowfat or fat free milk


1/2 cup – finely ground polenta or cornmeal

2 teaspoons – olive oil

4 – eggs

Optional – fresh basil, chopped

Pair each serving with:

8-ounce glass of milk

1 slice – whole wheat toast with 1 teaspoon jelly



Spray a large nonstick skillet over medium-high. Add mushrooms, bell pepper, and zucchini, and sauté until vegetables soften slightly, about 3 minutes.

Add marinara and simmer to heat through. Reduce heat to low and keep warm. Bring 2 1/2 cup milk and salt to a boil in a medium saucepan over medium-high. Slowly whisk in polenta, stirring constantly to prevent lumps from forming.

Cook until thickened, about 5 minutes. Remove from heat, cover, and keep warm. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high.

Carefully crack eggs into pan and cook until whites are set and yolks are cooked to desired doneness, 4 to 6 minutes.

To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil if desired.

 Serve with remaining 8-ounce glass of milk and whole wheat toast with jelly.


Recipe and image provided the Milk Life campaign, representing the nation’s milk companies. MilkLife

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