Spinach Gorgonzola Frittata Breakfast Biscuits Recipes

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.

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!

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.

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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
• Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
• Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.