Frittata & fage yogurt biscuits

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

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)

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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.