Garden City Breakfast Bowl Recipe

Preparation Directions

1. 1

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Add the yellow stone ground grits and salt, stirring continuously. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until thick and creamy. Stir in butter before serving.

2. 2

   Cook the Vegetables

   In a skillet, heat a small amount of oil over medium heat. Add diced onions and bell peppers, cooking until soft (about 5 minutes). Add the spinach and cook until wilted. Season with salt and pepper to taste. Set aside.

3. 3

   Make the Omelet

   In a bowl, whisk together the eggs, salt, and pepper. In the same skillet used for the vegetables, pour in the egg mixture and reduce heat to low. Cook until the edges begin to set, then add the cooked vegetables and meat to one half of the omelet. Carefully fold the other half over and cook until fully set, about 3-4 minutes.

4. 4

   Toast the Bread

   While the omelet is cooking, toast the slices of bread until golden brown.

5. 5

   Assemble the Breakfast Bowl

   To serve, place a serving of grits or diced potatoes in a bowl, top with the open-faced omelet, and serve alongside toasted bread.