Grits Bowls with Crumbled Frittata
5 - 7
PersonalPoints™ per serving
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.
Uncooked stone ground grits
Sheet-Pan Veggie Frittata
Pico de gallo
- 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.
- 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.
- Serving size: 1 bowl