Veggie-Packed Grits ’n’ Eggs

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Mr. Food Test Kitchen Guilt-Free Weeknight Favorites

  • Yield: 4 Servings1 egg and about 1 cup grits and vegetables per serving

Ingredients

  • 4 cups water
  • 1 cup quick-cooking grits
  • ¼ cup diced onion
  • ¼ cup diced red bell pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 4 eggs
  • ¼ cup (1 ounce) shredded reduced-fat Parmesan cheese
How to Make It
  1. In a medium saucepan over high heat, boil water. Add grits, stirring constantly. Add onion, red bell pepper, salt, and pepper, and return to a boil; reduce heat to medium. Cook 5 to 7 minutes, or until water is absorbed and mixture is thickened, stirring occasionally. Add spinach, stirring until wilted. Cover and keep warm.
  2. Meanwhile, in a nonstick skillet, cook eggs sunny-side up, in batches.
  3. Divide grits evenly on 4 serving plates and top each with a fried egg. Sprinkle with cheese and serve immediately.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
250 kcal
Calories from Fat:
63 kcal
% Daily Value*
Total Fat
7.0 g
20%
Saturated Fat
2.5 g
13%
Trans Fat
0.0 g
Cholesterol
215 mg
72%
Sodium
460 mg
8%
carbohydrates
34 g
26%
Dietary Fiber
1 g
3%
Sugars
2 g
2%
Protein
12 g
24%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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