INGREDIENTS

INSTRUCTIONS

In a small heavy saucepan bring the water to a boil, add the grits  and
salt to taste, and cook the grits, covered, over low heat,  stirring
occasionally, for 5 minutes, or until they are very thick.  Spoon the
grits onto a sheet of plastic wrap, using the plastic wrap  form them
into a 1/2-inch-thick rectangle, and chill them, wrapped in  the
plastic wrap, for 15 minutes. Cut the grits into 1/2-inch dice.  In a
9-inch non-stick skillet cook the kielbasa and the bell pepper  in 1
tablespoon of the oil over moderate heat, stirring, for 5  minutes. In
a bowl whisk together the eggs, the scallions, the  Cheddar, the
cayenne, and salt to taste and stir in the kielbasa  mixture and the
diced grits, gently. In the skillet heat the  remaining 1/2 tablespoon
oil over moderate heat until it is hot but  not smoking, pour in the
egg mixture, and cook the frittata, without  stirring, for 8 minutes,
or until the edge is set but the center is  still soft. If the skillet
handle is plastic, wrap it in a double  thickness of foil. Broil the
frittata under a preheated broiler about  4 inches from the heat for 2
to 3 minutes, or until it is golden, and  let it cool in the skillet
for 5 minutes. Run a knife around the  edge, slide the frittata onto a
serving plate, and cut it into  wedges. Serve the frittata warm or at
room temperature.  Recipe by: Gourmet  September 1992  Posted to
MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 21, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 561
Calories From Fat: 371
Total Fat: 41.4g
Cholesterol: 434.4mg
Sodium: 1302.1mg
Potassium: 277.9mg
Carbohydrates: 19.2g
Fiber: 1.9g
Sugar: 2.1g
Protein: 27.3g