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)
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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