Thursday, May 16, 2013

Sausage, Roasted Red Pepper and Black Olive Frittata with Golden Cheddar Biscuits

This evening I was in the mood to make a frittata for dinner...quick, easy and delicious.  I browned some Italian chicken sausage that I removed from the casings and broke it up as it browned.  I transferred the cooked sausage to a paper towel lined plate and let it drain.  I melted 1 tablespoon of butter in an oven-safe nonstick skillet over medium heat and then placed the cooked sausage in the bottom of the skillet.  I added about 1/2 cup of diced roasted red bell pepper (from a jar), a couple tablespoons of sliced black olives and then poured 5 beaten eggs (3 whole, 2 whites) seasoned with salt, black pepper and a pinch of Italian seasoning.  I cooked it on the stove top, lifting the edges and letting the liquidy uncooked eggs run underneath to cook.  Once it was done, I topped it with some diced fresh mozzarella cheese and shredded Parmigiano Reggiano and placed it under the preheated broiler for about 4 to 5 minutes until it was golden brown and puffed around the edges.  I sprinkled it with some fresh chopped Italian parsley, cut it into wedges and served with simple Golden Cheddar Biscuits.  It was a substantial, but not too heavy, meal and super simple to make.  I snapped a couple photos below as well as my recipe for the simple Golden Cheddar Biscuits.  Enjoy!




Golden Cheddar Biscuits


2 cups blanched almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons chilled butter, small diced
4 ounces (1 cup) shredded sharp cheddar cheese, divided
1/4 cup plus 2 tablespoons cold buttermilk (or cream)
1 egg


Preheat oven to 350 degrees F.  Place flour, baking powder, soda, salt and black pepper in a medium mixing bowl and whisk to mix well.  Add diced chilled butter; using a pastry cutter/blender, cut butter into dry ingredients until it appears crumbly.  Stir in the shredded cheese and make a well in the center of the mixture; add buttermilk and egg; stir to mix well. The dough will be thick and somewhat stiff and slightly fluffy.   On a parchment paper lined baking sheet, use a cookie scoop or retractable ice cream scoop to make 8 equal sized mounds or balls of dough; space evenly apart.  Don't tamp down mounds of dough, they will spread slightly as they bake.  Bake at 350 degrees for about 18-20 minutes or until light golden brown.  Makes 8 medium sized biscuits.



Patricia said...

EXCELLENT - JUST EXCELLENT! :) Have a super weekend!

Gourmet Girl Cooks said...

Thanks, Patricia -- hope you have a great weekend too! :-)

Fran said...

I've cooked this twice now and it's AWESOME! Thank you for this blog. I've been on my wheat free journey for a few months and it's changing my life :)

Gourmet Girl Cooks said...

Wow...thanks so much, Fran! So glad to hear you enjoy it. Did you make the frittata and biscuits or just one of them? So glad being wheat free is changing your life, too -- it certainly has changed mine! :-)