Italian Eggs Over Polenta – 6 Points +

Italian Eggs Over Polenta

Looking for a new Weight Watchers Breakfast Recipe idea? These Italian Egg (Whites) over Polenta with are delicious! It’s kind of like a unique version of Chicken Parmigiana, with eggs instead of chicken, and polenta instead breading. It is SO good! And just 6 Points + per serving, so you get a very savory and filling meal without using up a lot of those precious Points. This is a really versatile dish that can also be prepared for lunch or dinner too. In fact, the first time I made this, it was for dinner. The traditional Italian Eggs recipe uses whole eggs, which you could certainly do instead if you don’t mind spending a few more Points. I make it for my husband like this, and I cook the egg for about a minute less so that it’s runny. He LOVES it like this. I prefer it with my egg white version. :) But either way, this is one tasty and unique egg recipe that will add some excitement to breakfast! Enjoy.

Italian Eggs Over Polenta

This delicious traditional Italian recipe is a usually eaten for breakfast, but works well as a light dinner or lunch. It’s flavorful, filling, and incredibly quick and easy to make.

Ingredients

  • 1 16oz log polenta, cut into 12 slices
  • 2 cups jarred marinara
  • 1 6oz package baby spinach
  • 2 cloves garlic, minced
  • 1 cup liquid egg whites
  • 1/2 cup fresh grated parmesan cheese
  • Salt and pepper

Instructions

  1. Preheat oven to 425.
  2. Spray a baking sheet with non-fat cooking spray, and arrange the polenta slices on it. Lightly sprinkle a bit of salt and pepper onto the slices. Place in oven and bake for about 10-12 minutes, or until polenta is heated through and begins to turn golden on the edges.
  3. Spray a medium sized skillet with non-fat cooking spray, and set over medium high heat. Add in garlic, and saute until garlic becomes fragrant, about 1-2 minutes.
  4. Add in spinach leaves and cook until spinach wilts, about 3-4 minutes.
  5. Add in marinara sauce and cook until thoroughly heated.
  6. Make a small indentation in the spinach and sauce mixture, creating a small well for the egg. And then gently pour ¼ cup liquid egg whites into the well. Continue with remaining egg whites.
  7. Reduce heat to medium. Cover and let cook about 5 minutes.
  8. Place 3 slices of polenta on each plate or shallow bowl. Top with 1 egg white well, ¼ of the spinach/sauce, and then cover with 2 tbsp grated Parmesan cheese.

Diet type: Vegetarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Italian

Entire recipe makes 4 servings
Serving size is 3 slices polenta with egg whites, ¼ spinach/sauce and 2 tbsp of parmesan cheese
Each serving = 6 Points +

PER SERVING: 220 calories; 5g fat; 28g carbohydrates; 24g protein; 6g fiber


Comments

  1. We had this twice this weekend. What an incredible, filling, low in PPV, and rich recipe. On Sunday, we had half a log of polenta and three people for breakfast so for the same Points we used fresh mozzerella instead, each having two 1/2 in slices of polenta- not quite as filling, but indeed more cheezy and melty gooeyness. TERRIFIC recipe. Thank you!

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