Ingredients
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)
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
ready-made polenta, cut into 1/2 inch dice
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.