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Polenta Veggie Scrambled Eggs

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.

Ingredients
Quantity
eggs
5
milk
1/4 cups
coarse ground pepper
1/4 teaspoons
salt
1/4 teaspoons
butter
3 tablespoons
yellow corn meal
2 tablespoons
celery, very finely chopped
1/4 cups
red bell pepper, very finely chopped
3 tablespoons
green onion, thinly sliced including some of the green
3 tablespoons
small clove garlic, very finely chopped
1
fresh parsley, chopped
3 tablespoons
sharp cheddar cheese, shredded
1/2 cups

Directions

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.

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