Italian Eggs over Spinach and Polenta
Italian Eggs over Spinach and Polenta
1 (16-ounce) tube of polenta, cut into 12 slices
Cooking spray
2 cups fat-free tomato-basil pasta sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Preheat broiler.
Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.
While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 264(30% from fat); FAT 8.8g(sat 4g,mono 2.9g,poly 0.9g); PROTEIN 15.4g; CHOLESTEROL 224mg; CALCIUM 238mg; SODIUM 780mg; FIBER 2.9g; IRON 3.2mg; CARBOHYDRATE 29.4g