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Sausage And Grits Frittata Recipe

by Global Cookbook

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 1 1/2 Tbsp. extra virgin olive oil

4 lrg Large eggs 4 x scallions sliced thin 1/2 c. finely grated sharp Cheddar     cayenne to taste

Directions

1. 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.
2. 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
3. into wedges. Serve the frittata hot or possibly at room temperature.
4. Serves 2.

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