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Ingredients
- 3/4 c. water
- 3 Tbsp. quick-cooking grits
- 1/4 lb smoked kielbasa sliced thin
- 1/2 c. finely minced red bell pepper
- 1Â 1/2 Tbsp. extra virgin olive oil
- 4 lrg Large eggs
- 4 x scallions sliced thin
- 1/2 c. finely grated sharp Cheddar
- Â Â cayenne to taste
Directions
- In a small heavy saucepan bring the water to a boil, add in the grits and salt to taste, and cook the grits, covered, over low heat, stirring occasionally, for 5 min, or possibly till they are very thick. Spoon the grits onto a sheet of plastic wrap, using the plastic wrap form them into a 1/2-inch-thick rectangle, and refrigeratethem, wrapped in the plastic wrap, for 15 min. Cut the grits into 1/2-inch dice.
- In a 9-inch non-stick skillet cook the kielbasa and the bell pepper in 1 Tbsp. of the oil over moderate heat, stirring, for 5 min. In a bowl whisk together the Large eggs, the scallions, the Cheddar, the cayenne, and salt to taste and stir in the kielbasa mix and the diced grits, gently. In the skillet heat the remaining 1/2 Tbsp. oil over moderate heat till it is warm but not smoking, pour in the egg mix, and cook the frittata, without stirring, for 8 min, or possibly till the edge is set but the center is still soft. If the skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4 inches from the heat for 2 to 3 min, or possibly till it is golden brown, and let it cold in the skillet for 5 min. Run a knife around the edge, slide the frittata onto a serving plate, and cut it
- into wedges. Serve the frittata hot or possibly at room temperature.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 722g | |
| Calories 1217 | |
| Calories from Fat 824 | 68% |
| Total Fat 92.44g | 116% |
| Saturated Fat 32.89g | 132% |
| Trans Fat 0.24g | |
| Cholesterol 985mg | 328% |
| Sodium 1427mg | 59% |
| Potassium 938mg | 27% |
| Total Carbs 33.44g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.96g | 4% |
| Protein 62.56g | 100% |
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