Frittata & fage yogurt biscuits

Name: Frittata & fage yogurt biscuits
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Cuisine: En
Ingredients: Frittata Courtesy of Breakfasts & Brunches with the CIA with modifications; 6 oz Bacon, diced; 1 Medium Onion, diced (should yield about 1 cup); 2 Garlic Cloves, minced; 2 Medium Yukon Gold Potatoes, cubed (should yield about 1 cup); 3 Scallions, chopped; Large Handful of Baby Spinach; 8 Large Eggs, whisked; 1/4 teaspoon Salt; 1/8 teaspoon Pepper; Buttermilk Biscuits Courtesy of Breakfast & Brunches with the CIA with modifications; 1 Cup Cold 0% Fage Yogurt mixed with 1/4 cup 2% milk (you could use 1-1/4 cups Buttermilk too); 1 Large Egg; 2 Cups Bread Flour; 1-3/4 Cups All Purpose Flour; 3 tablespoons Sugar; 2 tablespoons Baking Powder; 1-1/4 teaspoon Salt; 3/4 Cup Cold Butter, diced; Egg wash of 1 egg yolk whisked with 2 tablespoons of heavy cream (or milk)

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Starter

Very Easy

1 h 40 m

Preparation

Preparation40 min

Cook time1 hour

Heat your cast iron skillet on medium and add the chopped bacon and cook until crisp about 10-15 minutes. Pour out any excess fat leaving about 1 tablespoon in your skillet.
Add the onions and the minced garlic. Sauté for a minute or so. Then add the potatoes and sauté until they brown about 12-15 minutes.
Add the scallions and sauté for a minute then add the spinach and sauté until all the ingredients are mixed well.
Add the eggs and gently stir to combine. Place a lid on the skillet and lower temperature to low and allow the egg to set about 5-8 minutes. Preheat your oven on broil at this time.
Place the uncovered skillet in the oven on broil for 1-3 minutes. Serve hot.
Fage Yogurt Biscuits :
Preheat oven to 425º. Combine the Fage yogurt and milk and mix well. Add the egg and blend evenly. set aside.
Sift together the flour, salt, sugar, baking powder & sugar. Add the diced up butter and blend with a pastry cutter or two knives until the flour looks shaggy and resembles a coarse meal.
Add the Fage yogurt mixture to the flour stirring until barely combined. Transfer dough to a lightly floured work surface, press into a ball and knead once or twice. Press the dough into 1/2 inch thickness and cut using a biscuit cutter of your choice. Place biscuits 1 inch apart and place in the refrigerator for about 15 minutes before baking 18-20 minutes.