Grits and Egg Frittata

Prep Time:

10 min

Cook Time:

40 min

Total Time:

50 min

Servings:

Our 1-hour recipe for Grits and Egg Frittata is just what you need when you’re planning on entertaining for breakfast or brunch or when you want to enjoy eggs in a new way. Compliment the flavors of the grits and eggs with fresh veggies and herbs for a breakfast option full of wonderful flavors.

Ingredients

1 cup Quaker® Grits, Old Fashioned or Quick
3 cups fat-free, no sodium or low sodium vegetable broth or water
1/4 tsp salt, optional
2 eggs, beaten
1/2 cup chopped bell pepper (one color or a combination)
1/3 cup finely chopped onion
1/4 cup chopped herbs (such as parsley, basil, chives and/or thyme)
1/4 cup shredded Parmesan cheese

How to make it

1

Preheat oven to 350°F.
2

Bring broth or water to briskly rolling boil in medium saucepan. Slowly stir in grits and salt, if desired.
3

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.
4

Stir in eggs, bell pepper, onion and herbs. Spread into ovenproof 9-inch skillet sprayed with nonstick cooking spray. Sprinkle evenly with Parmesan cheese.
5

Bake 25 to 30 minutes or until frittata is set and beginning to brown.
6

Allow to cool 5 to 10 minutes before serving. Cut into 6 wedges to serve.