A wedge pan may not be what comes to mind to use for one-pan meals, but this genius recipe cooks a full breakfast in less than 30 minutes.
Artichoke Frittata and Cheese Biscuit Wedges
Serves: 4 servings
Ingredients
Biscuits:
- 1 cup all-purpose flour
- 1 tablespoon chopped fresh chives
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon baking soda
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp white Cheddar
- ½ cup whole buttermilk
- 4 tablespoons unsalted butter, melted and divided
Frittata:
- 4 large eggs
- 1 tablespoon whole milk
- ½ teaspoon Dijon mustard
- ½ cup chopped baby spinach
- ½ cup chopped artichoke hearts, divided
- 1 tablespoon chopped fresh chives
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°. Spray wells of an 8-well cast-iron wedge pan with cooking spray.
- For biscuits: In a large bowl, whisk together flour, chives, baking powder, salt, onion powder, baking soda, garlic powder, and pepper; stir in cheese.
- In a small bowl, combine buttermilk and 3 tablespoons melted butter. Make a well in center of flour mixture; stir in buttermilk mixture until dry ingredients are moistened. Spoon about ⅓ cup dough each into 4 wells of prepared pan.
- Bake for 8 minutes.
- For frittata: In a medium bowl, whisk together eggs, milk, and mustard until frothy; stir in spinach, ¼ cup artichoke hearts, chives, salt, and pepper. Carefully divide egg mixture among remaining 4 wells. Top egg mixture with remaining ¼ cup artichokes.
- Bake until biscuits are lightly browned, frittatas are puffed, and a wooden pick inserted in centers comes out clean, about 12 minutes more. Let cool in pan for 10 minutes. Brush biscuits with remaining 1 tablespoon melted butter. Serve immediately.
