Vegetarian

Italian Eggs over Spinach and Polenta takes several minutes to prepare.

Italian Eggs over Spinach and Polenta takes several minutes to cook.

Italian Eggs over Spinach and Polenta makes 4 servings.

The ingredients for Italian Eggs over Spinach and Polenta are:

* 1 (16-ounce) tube of polenta, cut into 12 slices
* Cooking spray
* 2 cups fat-free tomato-basil pasta sauce
* 1 (6-ounce) package fresh baby spinach
* 4 large eggs
* 1/2 cup (2 ounces) shredded Asiago cheese

Here is how you make Italian Eggs over Spinach and Polenta:

Preheat broiler.Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.Number of Servings: 4Recipe submitted by SparkPeople user ERINMICHELLE22.

The nutritional information for Italian Eggs over Spinach and Polenta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 259.5

• Total Fat: 10.0 g
• Cholesterol: 222.5 mg
• Sodium: 904.1 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 4.9 g
• Protein: 15.0 g