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)
Instructions
1 _ 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.2 _ 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.
3 _ 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.
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