Frittata and Biscuits Coming Up!

Okay, so when I'm feeling lazy or just want a light wine/champagne for dinner I think frittata.  It's a deliciously decadent way to make everybody happy and is super easy to prepare.  I usually incorporate whatever fresh ingredients I have on hand and it turns out perfect every time.  So no fuss no muss! Plus, it works for brunch or dinner and who doesn't love that?! 

Now, I don't know about you, but we love a nice biscuit with our frittata.  Nothing too fluffy or filling, but a nice structure to hold our jam so we can have a bite of sweet and tart to add to all the creamy, savory notes of the egg.  Since I was out of my go-to gluten free flour blend I thought I'd experiment with the millet flour in my cupboard and it worked great! They actually reminded me of the biscuits my nana used to make with a little less rise to them.  Plus, millet is a whole grain high in mineral content, so when eaten in moderation it is a healthy grain option for those on a gluten free diet.  I also added dairy free sour cream which is a bit untraditional, but it works great for when I need to make biscuits in a flash and don't want a super buttery flavor.  The sour cream lends a bit of that sour component I crave in a biscuit (similar to buttermilk) and still bakes up nicely, so why not? I got the tip from a gluten free magazine years ago and still use it from time to time.  My family loves them!

For this frittata I used portabella mushroom, swiss chard, tomato, and garlic.  I also tossed in a bit of gorgonzola dolce to make it extra rich and creamy.  Traditionally frittatas are simply topped with some parmesan, but on these still cool nights of early spring, I say to heck with tradition, bring on the cheese! For me food is all about comfort, enjoyment, and expression, so rules do not apply in my kitchen.  With that, get to cooking and I hope you all enjoy these recipes as much as my family!

RECIPE

Ingredients

Frittata:

Serves 3-4

6-8 Eggs

1-2 Large Leaves Swiss Chard (stem removed, chopped)

1 Large Garlic Clove (chopped)

1-2 Portabella Mushroom Caps (chopped)

A Handful Cherry Tomatoes (halved)

A few tbsp Gorgonzola Dolce

1/2 Cup Grated Parmesan

A Stem of Green Onion (for topping, chopped)

Sesame Oil

Salt

Pepper

Biscuits:

1 Cup Millet Flour

1 Cup plus 1 Tbsp Dairy Free Sour Cream

1/2 - 3/4 tsp Pink Himalayan Salt

1 1/2 tsp Baking Powder

Method

Frittata:

Using a 10" cast iron skillet (or heavy bottomed, oven safe skillet), heat sesame oil (about 1/4" deep) over medium low heat.  Add garlic and allow to simmer for a few minutes.  Add in mushroom and allow to reduce (a few minutes).  Add tomatoes and allow to blister a bit. Once blistered, add chard and allow to wilt.

Meanwhile vigorously whisk egg whites, yolks, salt, and pepper.  I like using the whisk setting on my mixer to make them extra fluffy.  Once chard is wilted add a little more oil and gently pour egg into pan.  Once egg begins to set, add gorgonzola.

Allow to cook for a few minutes, until center is still wet and sides are a little more firmly set.  Sprinkle parmesan over the top.  Carefully take a spatula around edges to loosen and place in oven.  Bake between 350-375 degrees for 5-10 minutes, until center is done.  Finish under the broiler to produce beautiful brown bubbles.  Carefully remove, top with green onion, slice, and serve while hot.

Biscuits:

Lightly grease baking pan and preheat oven to 385 degrees.  Combine millet, salt, and baking powder in bowl.  Add sour cream and mix well.  Dough will be slightly wet.  Place by tablespoons on baking sheet.  Bake at 385 degrees for 15-20 minutes or until golden.

Notes

I baked the frittata on 385 degrees since I was simultaneously baking the biscuits.  This works fine, just watch the frittata so not to overcook.  Alternatively, you can bake the biscuits first and keep warm by loosely wrapping in a towel and placing in a bowl.  For the biscuits, if you have an aversion to millet any all purpose flour blend should work.