Delicious! I have tried this before, as is, and it was very good. This time, I think it's excellent! By necessity, I used Bob's Red Mill Gluten Free All Purpose Flour. Yes, I was nervous, but it worked great! I only used 1/4 cup butter, softened, not melted. I added sautéed diced onions, red pepper, mushrooms, zucchini and garlic; these I had cooked the day before in EVOO, pulled out of the frig while preparing the recipe and added when I added the spinach. I also added garlic powder, fresh ground black pepper and red pepper flakes. I cooked about a half pound of bacon and crumbled it in at the end. I sautéed baby spinach (pkg. was only 5 oz. but with other veggies, it was fine)until just wilted, in a tiny bit of the leftover bacon grease. I used about 6 oz. shredded mozzarella/cheddar cheese blend. After 30 minutes, I added thinly sliced provolone and a handful of grated fresh parmesan to the top. Then baked it 8 more minutes. Made a great breakfast! I just hope it's half as good this week to take for lunches. I will definitely make this again to share - or not, lol. Thank you for the recipe, Bowlingnut.
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Delicious! I have tried this before, as is, and it was very good. This time, I think it's...