Wednesday, November 17, 2010

Egg-sellent Dinner: Frittata Plus BIscuits

These two recipes almost always go together at my house. The frittata recipe came from some magazine or another years ago, and the ridiculously easy biscuits are based on a recipe from the Desperation Dinner ladies.

I usually make this with turkey bacon as there's likely to be some in my fridge most of the time.  But if I have leftovers from a weekend ham dinner, I use that instead, as I did tonight. Frittata recipes are endless--you can swap the veggies for any you prefer, try different cheeses and even just omit the meat.

The biscuit recipe will make 8 large biscuits, but it can easily be halved or doubled.


Frittata

1 bag of frozen broccoli/corn/pepper mix, or 16 ozs of other frozen vegetables
6 eggs
turkey bacon --1 or 2 slices cut into small slivers (you can use a kitchen shears)
OR
about 1/2 cup of ham, diced into small cubes
2 cups shredded cheddar cheese

Place the frozen vegetables into a large, oven safe skillet and add 1/2 cup water.
Cook for about 5 minutes, until the vegetables have softened.Use a slotted spoon to remove them from the pan and set aside. Wipe out the skillet and spray it with cooking spray.

Beat the eggs well in a small bowl and pour them into the skillet. Cook them on a medium heat, occasionally using a rubber scrape or other such tool to go round the edges and move more of the uncooked egg to the bottom of the pan.

As the eggs cook, add the vegetables, spreading them across the surface. Scatter the meat across the top.
When the eggs are just about done, sprinkle the cheese across the top.

Place the pan under the broiler for several minutes until the cheese has melted. The girls like it browned a bit, which makes a nice crust on the top.

Cheese Biscuits

2 cups buttermilk baking mix (I use  Bisquick reduced fat)
2/3 cup skim milk
1/4 cup grated or shredded parmesan
1/2 cup shredded cheddar
1 tsp bottled garlic (optional)

Mix ingredients to make a soft, sticky dough.
Line a large baking sheet with parchment paper or foil sprayed with cooking spray.
Scoop portions of dough onto the sheet. You can use an ice cream scoop for larger biscuits, or a cookie/meatball scoop for small biscuits.

Bake for 8-10 minutes at 450 degrees

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