Description
A delightful frittata combining fluffy eggs, gooey cheese, and buttery biscuits, perfect for a cozy breakfast.
Ingredients
Scale
- 1 batch Biscuit Dough (can substitute with whole wheat or gluten-free dough)
- 6 Eggs (can use egg whites for a lighter option)
- 1 cup Whole Milk (can substitute with plant-based milk)
- 1 cup Cheddar Cheese (can substitute with any melting cheese)
- 1 cup Mozzarella Cheese (Gruyère or Fontina can also be used)
- 1/2 cup Parmesan Cheese (can be replaced with nutritional yeast for vegan option)
- 1 cup Bell Peppers (swappable with any other vegetable)
- 1 Onion (can be replaced with shallots or omitted)
- 2 cups Spinach (can use kale or other leafy greens)
- 2 tablespoons Butter (can also use nonstick spray)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the biscuit dough into a round shape and press it into a greased 9-inch pie pan or ovenproof skillet.
- Melt the butter over medium heat, add the bell pepper and onion, and sauté until soft (about 5 minutes).
- Stir in the spinach until wilted (about 2 minutes) and remove from heat.
- In a bowl, whisk together the eggs and milk until well blended.
- Add the sautéed vegetables and cheeses to the egg mixture, stirring gently to combine.
- Pour the egg mixture over the biscuit base in the pan.
- Bake in the preheated oven for 25-30 minutes or until the center is set and the top is golden brown.
- Let the frittata cool for a few minutes before slicing into wedges. Enjoy warm or at room temperature.
Notes
For maximum flavor, use farm-fresh eggs. Allowing the frittata to cool enhances its texture for easier slicing.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg