Baked Eggs and Polenta with Chunky Vegetable Sauce

Baked Eggs and Polenta with Chunky Vegetable Sauce
13 Ingredients
  • 1 c. boiling water
  • 1 c. low-fat (1%) milk
  • ½ c. yellow cornmeal
  • ½ tsp. salt
  • ¼ tsp. coarsely ground black pepper
  • ½ c. freshly grated Parmesan cheese
  • 1 tbsp. olive oil
  • 1 medium carrot
  • 1 small onion
  • 1 small zucchini
  • 1 can tomatoes in juice
  • 1 can tomato sauce
  • 4 large eggs
Nutrition
317
16% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

23% 15

Saturated

28% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

10% 31

Carbs (net)

- 26

Fiber

16% 4

Sugars

- 11

Sugars, added

- 0

Protein

34% 17

Cholesterol

67% 202

Sodium

40% 963

Calcium

31% 307

Magnesium

13% 55

Potassium

16% 741

Iron

19% 3

Zinc

17% 2

Phosphorus

47% 326

Vitamin A

33% 301

Vitamin C

21% 19

Thiamin (B1)

32% 0

Riboflavin (B2)

45% 1

Niacin (B3)

17% 3

Vitamin B6

30% 0

Folate equivalent (total)

30% 119

Folate (food)

- 59

Folic acid

- 35

Vitamin B12

37% 1

Vitamin D

12% 2

Vitamin E

20% 3

Vitamin K

9% 10
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