Skillet Eggs and Polenta Breakfast

1 cup mushrooms, sliced
1 cup red bell pepper, cut into strips
1 cup zucchini, halved lengthwise and sliced into half-moons
1 jar (32 ounces) marinara sauce
2 1/2 cups lowfat or fat free milk
salt, to taste
1/2 cup finely ground polenta
2 teaspoons olive oil
4 eggs
Fresh basil, chopped
8-ounce glass of milk
1 slice whole wheat toast
1 teaspoon jelly

Spray a large nonstick skillet. Over medium-high heat, cook mushrooms, bell pepper and zucchini until vegetables soften slightly, about 3 minutes. Add marinara and simmer to heat through. Reduce heat to low and keep warm. Bring 2 1/2 cup milk and salt to a boil in a medium saucepan over medium-high heat. Slowly whisk in polenta, stirring constantly to prevent lumps from forming. Cook until thickened, about 5 minutes. Remove from heat, cover and keep warm. Heat olive oil in a large nonstick skillet over medium-high heat. Carefully crack eggs into pan and cook until whites are set and yolks are cooked to desired doneness, 4 to 6 minutes. To serve, divide polenta among 4 shallow serving bowls; top with marinara and an egg. Sprinkle with chopped basil. Serve with glass of milk and whole wheat toast with jelly.
Courtesy of Milk Life