Spinach Gorgonzola Frittata Breakfast Biscuits Food

SPINACH FRITTATA

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

BLUE CHEESE SPINACH FRITTATA

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat., In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray., Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.

SPINACH GORGONZOLA FRITTATA BREAKFAST BISCUITS

Steps:

• Preheat oven to 350.
• Spray 12 muffin tin with olive oil spray.
• Beat together the eggs and milk.
• Add spinach, gorgonzola and grated parmesan, mix well.
• Add salt and pepper to taste.
• Evenly portion the egg mixture into the 12 cups of the muffin tin.
• Bake at 350 for 20-30 minutes, just until the tops begin to brown.
• Remove each mini frittata from muffin tin and top with a slice of cheese. The heat will melt the cheese.
• Slice open biscuits and place one mini frittata inside each biscuit.
• Serve warm.
• To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil. Freeze.
• To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).
• Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.

SPINACH & COURGETTE FRITTATA

Steps:

• Fry onion in oil in a large ovenproof frying pan until soft. Add chilli flakes and courgettes, and cook for 5 mins more.
• Tip spinach into a large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over ricotta.
• Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set. Finish under the grill for 3 mins or until golden and cooked through.