Polenta, Squash and Egg Hash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 116.4
  • Total Fat: 8.6 g
  • Cholesterol: 92.5 mg
  • Sodium: 134.2 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Polenta, Squash and Egg Hash calories by ingredient
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diced squash are mixed with eggs then topped with crumbled polenta and baked. diced squash are mixed with eggs then topped with crumbled polenta and baked.
Number of Servings: 6


    Squash, Yellow, raw, 2 cup
    Zuchini Squash, 2 cup
    Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 3 tsp
    Polenta (Melissa's Organic Italian & Herb Polenta), 3.52 oz
    Oregano, ground, 2 tbsp
    Egg, fresh, 3 large
    Country Crock, Shedd's Spread Country Crock Regular (Soft), 1 Tbsp, 3 serving

    salt and pepper to taste


I usually make this recipe in the evening and warm it up in the morning. Just as tasty as right out of the oven.


Preheat oven to 375
chop squash and zuchini then add to mixing bowl
melt butter (margarine) and add to mixing bowl with the eggs, oil and oregano.
add salt and pepper (optional)
pour into baking dish and top with crumbled polenta
bake for an hour

Serving Size: 6 servings

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