ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2013/12/gfef.png”>This week’s dish is not only gluten-free, but also easy to make from frozen and canned ingredients plus a few pantry staples.  Most of the work is done the night before, when the Florentine part — spinach and mushrooms — is combined with eggs, butter, and three cheeses, then refrigerated. In the morning, simply bake for a filling breakfast or brunch. This would also be great for a meatless supper. Read to the end for a low-fat version.  The Brierley Hill Bed & Breakfast in Lexington, VA, which provides this recipe, is happy to accommodate special diet needs — just let them know about yours before your stay.

Eggs Florentine (Gluten-Free)

2015-01-30 10:37:40

Serves 12

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Ingredients

1. 6 Eggs
2. 8 Oz. grated Swiss cheese
3. 8 Oz. Feta cheese
4. 16 Oz. creamed Cottage cheese
5. 1 Stick melted unsalted butter
6. 1 Package frozen chopped Spinach
7. 1 4.5 Oz. can sliced or chopped mushrooms
8. 1/4 teaspoon nutmeg
9. Several drops Tabasco sauce

Instructions

1. Beat eggs, add cheeses & butter and mix well. Cook and drain spinach well. Add cooked spinach to egg – cheese mixture with mushrooms.
2. Add nutmeg and Tabasco sauce.
3. Pour into greased 9×13 baking dish and refrigerate overnight.
4. Bake at 350 degrees for 40 minutes.

Notes

1. You can substitute Egg-Beaters for a low-fat dish.

By BnB Finder

Think Tasty https://www.thinktasty.com/