- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Author:
Kevin Curry
Eggs, Polenta & Veggies
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Nutrition per serving
Eggs, Polenta & Veggies
Ingredients for 3 servings
Substitution
Note
- 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
Steps
Step 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.
Step 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.
Step 3
Set the skillet back on the heat. Spray with more oil if needed, then crack in 2 eggs and desired readiness.
Step 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.
Eggs, Polenta & Veggies
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
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.
-
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.
-
Set the skillet back on the heat. Spray with more oil if needed, then crack in 2 eggs and desired readiness.
-
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.
