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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We have had these a lot either for breakfast without the peppers in it or dinner with the peppers in it, but either way they are really very good. We have had this dish wirh seafood to yummy was that ever good. Ingredients:
4 cups water |
1 cup quick-cooking grits |
4 egg whites |
2 eggs |
1-1/2 cups (6-oz.) shredded reduced-fat cheddar cheese |
1/2 cup fat free milk |
1 to 2 jalapeno peppers, seeded and chopped |
1/2 tsp. garlic salt |
1/4 tsp. white pepper |
4 green onions chopped. divided |
Directions:
1. Preheat the oven to 350*F
2. In a large saucepan bring water to a boil.
3. Add grits, cook and stir over medium heat for 5 minutes or until thickened.
4. Remove from the heat.
5. In a small boel, whisk egg whites and eggs.
6. Stir in a small amount of the hot grits into eggs, return all to the pan, stirring constantly.
7. Stir in the cheese, milk, jalapenos and half of the onions.
8. Transfer to a 2 qt. baking dish coated with cooking spry.
9. Bake uncovered for 30-35 minutes or until golden brown.
10. Sprinkle with remaining onions
11. *When cutting or seeding hot peppers use rubber or plastic gloves to protect your hands. Advoid touching your face and eyes.
12. Nutritional Facts:
13. 3/4 cup equals 158 calories. 6 g fat (3 g saturated fat), 68mg cholestrol, 300mg sodium, 17 g carbohydrate, 1 g Fiber, 11 g protein.
14. Diabetic Exchanges:
15. 1 Starch, 1 lean meat, 1/2 fat.
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