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Grits Bowls with Crumbled Frittata

Grits Bowls with Crumbled Frittata

5
Points®
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy
On relaxed mornings, take some time to cook up a pot of creamy stone-ground whole-grain grits. They take longer to cook than quick-cooking grits but are loaded with more nutrients, fiber, and flavor. Unlike jarred salsa, which is cooked and runnier than fresh, pico de gallo is a chunky condiment made of diced fresh tomatoes, onion, and cilantro (and sometimes chiles). Find it already made in the produce section, or whip up your own.

Ingredients

1% low fat milk

1 cup(s)

Kosher salt

¾ tsp

Uncooked stone ground grits

1 cup(s)

Sheet-Pan Veggie Frittata

3 piece(s), search for the recipe in the WW app

Pico de gallo

½ cup(s)

Instructions

  1. In a large saucepan, bring 3 cups water, the milk, and salt to a boil. Whisk in the grits. Cover and reduce heat to low. Simmer, stirring occasionally, until the grits are thick and cooked through, 20 to 25 minutes.
  2. Meanwhile, in a medium microwave-safe bowl, crumble the frittata. Microwave on High until heated through, 1 to 2 minutes. Ladle 1 cup grits each into 4 bowls. Dividing equally, top each bowl with the crumbled frittata and pico de gallo.
  3. Serving size: 1 bowl

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