“I had gestational diabetes with each of my four pregnancies, and created this recipe to satisfy my craving for something sweet without compromising nutritional value,” says Sharon Schenker of Kernersville, North Carolina. “Although I no longer have diabetes, this recipe has become a healthy treat, and a frequently family favorite.”
When Laura Fall-Sutton of North Chicago, Illinois wants something special and substantial for brunch or breakfast, she relies on this full-flavored favorite for family and friends.
LAURA’S TIP: “Canned, chopped tomatoes can be added for color or a cup of them substituted for the spinach. Or add a green salad to this meat- and wheat-free entree and serve up breakfast for dinner!”
This is a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky