Grits Bowls with Crumbled Frittata
5
Points®
Temps total: 35 min • Préparation: 5 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
For leisurely mornings, take some time to cook up creamy, stone-ground, whole-grain grits. They take longer than quick-cooking grits but are loaded with more nutrients, fiber, and flavour. Pico de gallo, a fresh salsa, brings a pop of bright flavour but you could also use your favourite jarred salsa. Between the protein of the eggs and the fiber of the grits, this breakfast is guaranteed to fill you up.
Ingrédients
1% low fat milk
1 cup(s), 1% variety
Kosher salt
¾ tsp(s)
Uncooked stone ground grits
1 cup(s)
Sheet Pan Veggie Frittata
3 piece(s)
Pico de gallo
½ cup(s)
Instructions
1
In a large saucepan, bring 3 cups water, milk, and salt to a boil. Whisk in grits. Cover, reduce heat to low, and simmer until thick and done, 20 to 25 minutes, stirring occasionally.
2
Meanwhile, crumble egg bake into a medium microwave-safe bowl. Microwave on High until thoroughly heated, 1 to 2 minutes. Ladle 1 cup grits into each of 4 bowls; divide egg bake and pico de gallo evenly over servings.
3
Per serving (1 bowl)
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