Eggs, Polenta & Veggies

Calories 420
Protein 23g
Fat 14g
Carbs 50g
Total Time 20 min

Eggs, Polenta & Veggies


Eggs, Polenta & Veggies


Ingredients for 3 servings

  • 4 cups unsweetened almond milk (or water)
  • Pinch of sea salt
  • 1 cup uncooked, dry polenta
  • 1 tablespoon The Fit Cook Everyday seasoning
    • SUB: garlic and onion powder
  • Sea salt & pepper to taste
  • Spray oil
  • 1lb asparagus, chopped (OR another vegetable like spinach)
  • Pinch of sea salt & pepper
  • 1 tablespoon The Fit Cook Land seasoning
  • 6 whole eggs (swap for egg whites if you need lower fat intake)
  • Optional adds:
    • 4 tablespoons nutritional yeast for polenta
    • 3 tablespoons (vegan) butter – 1 for each serving
  • 1 serving raw fruit
  1. Set a pot on medium heat and add almond milk and bring to a boil. Add a pinch or two of sea salt to help.  Add the polenta and continue stirring and cooking for about 10 – 12 minutes, reducing the heat so it does not burn as you stir and it thickens. Sprinkle in seasoning while it cooks and season to taste with sea salt & pepper. For more flavor, you can add nutritional yeast, and ONLY if necessary to increase your calories, you can add 1 measured tablespoon of butter to each serving.
    Eggs Polenta Veggies Step 1
  2. Set a large nonstick skillet on high heat. Spray with avocado oil and add the asparagus.  Sprinkle in the seasonings and let the asparagus rest unbothered for about 1 – 2 minutes.  Then toss the asparagus until it is a vibrant green color.  Set aside.
  3. Set the skillet back on the heat. Spray with more oil if needed, then crack in 2 eggs and desired readiness.
  4. Bring it together.

Add polenta and asparagus to your meal prep container and prepare your fried egg fresh in the morning.  Enjoy with a serving of fresh fruit.

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