Artichoke Frittata and Cheese Biscuit Wedges


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
  • 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
  • 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
  1. Preheat oven to 425°. Spray wells of an 8-well cast-iron wedge pan with cooking spray.
  2. For biscuits: In a large bowl, whisk together flour, chives, baking powder, salt, onion powder, baking soda, garlic powder, and pepper; stir in cheese.
  3. 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.
  4. Bake for 8 minutes.
  5. 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.
  6. 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.