Grits Frittata
Grits Frittata
Directions
- Preheat oven to 350° F.
- Bring broth or water to briskly rolling boil in medium saucepan. Slowly stir in grits and salt, if desired.
- Reduce heat to low; cover. Cook 15 to 20 minutes for Old Fashioned or 5 to 7 minutes for Quick or until thickened, stirring occasionally. Remove from heat.
- Stir in eggs, bell pepper, onion and herbs. Spread into ovenproof 9-inch skillet sprayed with nonstick cooking spray. Sprinkle evenly with Parmesan cheese.
- Bake 25 to 30 minutes or until frittata is set and beginning to brown. Allow to cool 5 to 10 minutes before serving. Cut into 6 wedges to serve.
Optional: Cut fully-cooked turkey breakfast sausage links into rounds (about 1/2 inch thick). Cook in a nonstick skillet to heat through and lightly brown. Stir into grits mixture in Step 4.
Ingredients
- 1/2 cup Peak Fresh Produce® Pepper(s), Bell, (one color or a combination)
- 3 cups broth, vegetable
- 2 Nature's Best Dairy® Egg(s), beaten
- 1 cup Quaker® Grits, Old Fashioned or Quick
- 1/4 cup chopped herbs, (such as parsley, basil, chives, and/or thyme)
- 1/3 cup Peak Fresh Produce® Onion(s), finely chopped
- 1/4 cup Roma® Cheese, Parmesan, shredded
- 1/4 tsp salt, optional