How To Make Spinach and Cheese Grits Frittatas
Enjoy rich and creamy bites of these spinach and cheese grits, made luscious with three cheeses, smooth eggs, and earthy spinach, for a tasty meal!
Serves:
Ingredients
- ¼cupparmesan cheese,freshly grated
- 8cupswater
- salt
- 3cupsstone ground yellow,or white grits
- 10ozbaby spinach,(2 bags)
- 2cupsflat leaf parsley leaves
- 6tbspunsalted butter
- 2large garlic cloves
- freshly ground pepper
- 3oztetilla cheese,chilled
- 3ozmahon cheese,chilled
- 1½ozyoung manchego cheese,chilled
- 6large eggs
Instructions
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Preheat the oven to 350 degrees F. Butter two 9-inch springform pans and dust with 2 tablespoons of the Parmesan cheese.
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In a medium enameled cast-iron casserole, bring the water to a boil with a large pinch of salt. Whisk in the grits.
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Cover and simmer over low heat, whisking often, for 1 hour and 15 minutes. Transfer the grits to a large bowl and let cool, stirring occasionally, until warm.
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In a medium saucepan of boiling water, working in 2 batches, blanch the spinach for 30 seconds.
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Using a slotted spoon, transfer the spinach to a colander. Blanch the parsley in the boiling water for about 4 minutes until almost tender.
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Transfer to the colander. Lightly squeeze the greens dry and coarsely chop.
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In a large skillet, melt 2 tablespoons of the softened butter. Add the garlic and cook over low heat for about 2 minutes until fragrant. Add the spinach and parsley and cook, stirring, for 2 minutes. Season with salt and pepper.
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Stir the tetilla, Mahón, and Manchego cheeses, the remaining 3 tablespoons of softened butter and the spinach and parsley into the grits. Season with salt and pepper and stir in the eggs.
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Pour half of the mixture into each of the prepared pans. Brush the frittatas with the melted butter and sprinkle with the remaining 2 tablespoons of Parmesan.
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Bake the frittatas on the top shelf of the oven for about 40 minutes, or until golden brown and just set.
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Let cool in the pans for 15 minutes. Remove the pan rings.
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Cut the frittatas into wedges with a serrated knife, wiping the knife between cuts, then serve and enjoy!
Recipe Notes
Make ahead: The frittatas can be refrigerated in the pans for up to 2 days.
Nutrition
- Calories: 182.86kcal
- Fat: 15.13g
- Saturated Fat: 8.41g
- Trans Fat: 0.45g
- Monounsaturated Fat: 4.17g
- Polyunsaturated Fat: 1.03g
- Carbohydrates: 2.76g
- Fiber: 1.05g
- Sugar: 0.37g
- Protein: 9.67g
- Cholesterol: 128.44mg
- Sodium: 572.33mg
- Calcium: 218.90mg
- Potassium: 252.94mg
- Iron: 1.84mg
- Vitamin A: 294.67µg
- Vitamin C: 20.20mg
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