- Makes: 6 servings
- Serving Size: cup
- Carb Grams Per Serving: 23
Ingredients
- Nonstick cooking spray
- 3 cups water
- 1 cup quick-cooking (hominy) grits
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/8 teaspoon salt
- 1 8 – ounce package sliced fresh button mushrooms
- 1 6 – ounce package sliced fresh portobello mushrooms or two 3-ounce portobello mushrooms, cleaned and sliced
- 1/4 teaspoon ground black pepper
- 4 ounces thinly sliced prosciutto, chopped
- 2 cloves garlic, minced
- 4 egg whites, lightly beaten
- 2 eggs, lightly beaten
- Snipped fresh parsley (optional)
Directions
- Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large saucepan, bring water to boiling. Gradually stir in grits. Reduce heat to low. Cook, uncovered, for 5 to 7 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup of the cheese and the salt. Spread evenly in the prepared dish.
- Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms and pepper. Cook about 5 minutes or until tender and any liquid is evaporated, stirring occasionally. Add prosciutto and garlic. Cook and stir for 1 minute more. Cool slightly.
- Add egg whites and eggs to the mushroom mixture; stir to combine. Spread over grits in dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 25 to 30 minutes or until heated through and egg mixture is set in center. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts Per Serving:
Servings Per Recipe: 6, Niacin: (mg) 4, Polyunsaturated fat: (g) 0, Riboflavin: (mg) 1, Folate: (µg) 60, Pyridoxine (Vit. B6): (mg) 0, Cobalamin (Vit. B12): (µg) 0, sugar: (g) 2, fiber: (g) 2, vit. A: (IU) 340, Thiamin: (mg) 0, vit. C: (mg) 1, calcium: (mg) 222, iron: (mg) 2, sodium: (mg) 571, Potassium: (mg) 386, Fat, total: (g) 10, chol.: (mg) 81, sat. fat: (g) 2, Monosaturated fat: (g) 1, cal.: (kcal) 235, pro.: (g) 17, carb.: (g) 23,
Diabetic Exchanges
Medium-Fat Meat (d.e): 1.5, Vegetables (d.e): 0.5, Starch (d.e): 1.5, Carb Choice (d.e): 1.5