Italian Herb Scrambled Eggs with Crispy Polenta & Sautéed Spinach
Prep 12 min · Cook 18 min · Serves 2 · medium
Fluffy scrambled eggs infused with fresh basil and oregano, served alongside golden crispy polenta triangles and garlicky sautéed spinach with white beans. A savory Italian-inspired breakfast that delivers restaurant-quality flavor in under 30 minutes.
Ingredients
- 6 whole Large eggs, room temperature for fluffier scramble
- 1 cup Polenta (cornmeal), whole grain, instant or regular
- 3 cups Vegetable broth, low-sodium
- 3 cups Fresh spinach, packed, roughly chopped
- 0.75 cup Canned white beans, drained and rinsed
- 4 tablespoons Extra virgin olive oil, divided
- 3 whole Garlic cloves, minced
- 2 tablespoons Fresh basil, finely chopped
- 1 teaspoon Fresh oregano, dried oregano if fresh unavailable
- 3 tablespoons Parmesan cheese, finely grated
- 0.5 teaspoon Sea salt, to taste
- 0.25 teaspoon Black pepper, freshly ground
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