Looking for a new Weight Watchers Breakfast Recipe idea? These Italian Eggs (Whites) over Polenta 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. Either way, this is one tasty and unique egg recipe that will add some excitement to breakfast!
Enjoy.
Italian Eggs Over Polenta Recipe
Equipment
- 1 Oven
Ingredients
- 16 oz polenta - 1 log cut into 12 slices
- 2 cups jarred marinara
- 6 oz baby spinach - 1 package
- 2 cloves garlic - minced
- 1 cup liquid egg whites
- ½ cup fresh grated parmesan cheese
- Salt and pepper
Instructions
- Preheat oven to 425.
- Spray a baking sheet with nonfat 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.
- 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.
- Add in spinach leaves and cook until spinach wilts, about 3-4 minutes.
- Add in marinara sauce and cook until thoroughly heated.
- 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 the remaining egg whites.
- Reduce heat to medium. Cover and let cook for about 5 minutes.
- 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.
1 Comment
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!