Hi steemians,
I have come up with a new recipe. Hope you will love it.
Ingredients:
2 1/4 cups of your favorite multi-purpose baking mix, like Bisquick
Approximately 1/3 cup of buttermilk, plus more to brush
About 1/3 cup of milk
2 jalapenos
1/4 cup thick cream
8 large eggs
Kosher salt and freshly ground pepper
3 tablespoons of canola oil
8 ounces breakfast sausage
1 small yellow onion, small dice (about 1 cup)
1 cup of strong cheddar cheese
1 large green tomato, quartered lengthwise and thinly sliced
Direction:
Place an oven rack in the upper third of the oven and preheat to 450 degrees F.
Prepare the biscuits according to package instructions, replacing half of the milk with whey (this will equal approximately 1/3 cup of milk and 1/3 cup of buttermilk for most mixes). Roll or hit the dough in a round about 8 inches thick about 1/2 inch. Use a 2-inch round cookie cutter to cut the biscuits out of the dough. You can rewrap the scraps once and cut out additional cookies, making 14 to 16 cookies in total. Transfer the cut sponge cakes to an ungreased baking tray and lightly brush with the remaining buttermilk.
Bake until the tops are golden, 6 to 8 minutes. Allow it to sit at room temperature while preparing the eggs.
Change the oven setting for roasting. Place the jalapenos on a small baking sheet and place them under the broiler until charred, turning the jalapenos when necessary, for about 5 minutes. Transfer to a small bowl and cover with a plastic wrap. Let stand for 5 minutes, and then peel off the skin of the jalapenos. Cut into small pieces, removing the seeds if you do not want the eggs to be too spicy. Set aside.
Beat the cream, eggs and a little salt and pepper in a large bowl.
Heat the canola oil in a 10-inch oven-proof nonstick skillet over medium-high heat. Add the breakfast sausage and cook until browned, breaking the meat with a wooden spoon, 4 to 6 minutes. Use a slotted spoon to remove the golden meat to a plate.
Reduce heat to medium, add onions and cook until lightly caramelised, 4 to 6 minutes. Add the chopped jalapenos and the golden sausage to the pan and stir to combine. Pour the egg mixture into the pan and cook until the eggs begin to solidify, about 2 minutes. Sprinkle with the cheese and continue cooking until the frittata is almost ready, but the top is still liquid, about 3 minutes.
Place the frittata under the broiler and grill until lightly puffed and the top is browned, about 3 minutes. Let stand for 5 minutes.
Meanwhile, turn off the grill and place the cookies back in the oven. The residual heat of the oven will warm the biscuits. After 5 minutes, use a rubber spatula to loosen the frittata from the pan and invert it on a cutting board. Cut into 14 to 16 pieces (depending on the amount of cookies you bake). Split open the hot biscuits and sandwich a piece of frittata and a sliced green tomato between each cookie.
Thank you for your views, upvotes and resteems.
