I love breakfast and I love grilled food. Here, worlds collide. 

Your cast iron skillet works perfectly for this, especially if you’re having a group gathering for a brunch-type function. Make sure you coat your skillet with non-stick cooking spray. I love Pam butter flavor, but any non stick cooking spray is fine. French toast, pancakes, scrambled eggs and fritatas will all turn out just perfect on the grill. Another great recipe to try for a brunch type function is a spinach tart.

I will admit, I stole the initial recipe from the Paul McCartney cookbook, but I did doctor it a little. This one is best for a gas grill where you can regulate the temperature a little better.

You’ll need: a 9 inch tart pan lined with pie dough, 9 ounces of baby spinach, small tomato chopped and drained, 4 tablespoons of sunflower oil, 1 onion finely chopped, extra lean ground turkey, sage, low fat cheddar cheese, four egg whites, 2/3 cup cream, salt and pepper.

Place tart pan on the grill and bake for 10 to 15 minutes.

Meanwhile, in a non stick pan brown turkey and add sage, salt and pepper to flavor. It should taste just like breakfast sausage. Set turkey aside and heat two tablespoons of sunflower oil on medium low heat. Gently wilt spinach. Drain spinach and chop it. Set aside. Heat two tablespoons of sunflower oil on medium high heat and brown the onions. Mix onions, spinach, tomatoes and turkey together and spread over the bottom of the pie crust. Next, take your food processor and put in cheese, egg whites and cream. Pulse until well mixed. Pour over turkey/spinach mixture and stick it back on the grill for 20 to 25 minutes. It will be done when the top is golden brown.

Remove from heat, but leave the grill cover on for another five minutes. Slice and serve.