Sunday, May 25, 2014

Spinach Breakfast Cake...

This was really, really good!  Remember Slapdash Cooking means you don't measure accurately so use your best judgment with my recipes...  If it seems too thin for what you are after, thicken it up!  If your pan is smaller or larger, adjust accordingly.

1.5 cups frozen chopped spinach, squeezed dry
2 cups grated cheese, we used mild cheddar
1/4 cup feta, crumbled
3-4 tablespoons Parmesan
coconut oil for pan

2/3 cup gluten free bisquick
3-4 tablespoons buckwheat flour
2 tablespoons coconut flour and flaxseed meal
garlic powder, onion powder, thyme, red pepper flakes, salt and pepper(all to taste)
6 eggs
1 cup unsweetened coconut milk, or whatever milk you want to use

Grease a 10-inch cast iron skillet(or stoneware 9x9 or similar in size) with the coconut oil.  Spread spinach and cheeses around.  Combine flours, eggs, milk, and spices, mixing well.  Batter should be pancake thick.  Pour over spinach and cheeses and stir around a bit to mix.  Bake for 20-30 minutes.  I hate to tell how long because I use a toaster oven on 425 and never look at the timer.  I'm thinking 25 minutes.  Let cool about 10 minutes.  It has a cake-like texture, not quiche-like, which makes it easy to eat out of hand.