Grits Frittata


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

Optional: Cut fully-cooked turkey breakfast sausage links into rounds (about 1/2 inch thick). Cook in a nonstick skillet to heat through and lightly brown. Stir into grits mixture in Step 4.


  • 1/2 cup Peak Fresh Produce® Pepper(s), Bell, (one color or a combination)
  • 3 cups broth, vegetable
  • 2 Nature's Best Dairy® Egg(s), beaten
  • 1 cup Quaker® Grits, Old Fashioned or Quick
  • 1/4 cup chopped herbs, (such as parsley, basil, chives, and/or thyme)
  • 1/3 cup Peak Fresh Produce® Onion(s), finely chopped
  • 1/4 cup Roma® Cheese, Parmesan, shredded
  • 1/4 tsp salt, optional