Petitchef

Frittata & fage yogurt biscuits

Starter
4 servings
40 min
60 min
Very Easy

Ingredients

Number of serving: 4
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


Fage Yogurt Biscuits :

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)

Preparation

  • 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.

Photos

Frittata & Fage Yogurt Biscuits, photo 1Frittata & Fage Yogurt Biscuits, photo 2Frittata & Fage Yogurt Biscuits, photo 3




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