If you’re a fan of brunch, like us, you’ll love this Spinach and Goat Cheese Frittata and Gruyère and Thyme Biscuit duo which is featured in the popular Plated cookbook. While this recipe can be made (and enjoyed) all year round, it’s perfect for fall and winter, when savory is the answer 100% of the time. You won’t be able to resist the glorious smell of cheese and herbs permeating throughout your home. Go ahead, try this weekend staple (which serves 4 to 6 people) and let us know what you think in the comments.
INGREDIENTS:
Biscuit Dough:
4 sprigs fresh thyme
1 sprig fresh rosemary
1 ½ cups all-purpose flour
1 cup shredded Gruyère cheese
1 teaspoon baking powder
½ teaspoon baking soda
5 tablespoons cold unsalted butter
½ cup Greek yogurt
1 tablespoon sugar
½ cup milk
Kosher salt
Frittata:
1 cups spinach
1 Vidalia onion
6 fresh chives
9 extra-large eggs
¼ cup whole milk
2 tablespoons extra-virgin olive oil
¾ cups crumbled goat cheese
Kosher salt and freshly ground black pepper
Other:
1 extra-large egg
1 cup microgreens or baby lettuce
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
RECIPE TIP:
The trick to ultra-fluffy, “layered” biscuits is grating cold butter into the flour. The shreds of butter melt during baking, creating pockets of air that result in the ultimate biscuit texture.
DIRECTIONS:
1. Strip the thyme leaves from the stems. Finely chop the rosemary leaves. In a large bowl, whisk together the thyme, rosemary, flour, Gruyère, baking powder, baking soda, and ¾ teaspoon salt. Cut the butter into small pieces or grate the butter on the large holes of a box grater. Add to the flour and, using your fingers, work the butter into the flour, creating a course meal with lumps no larger than peas.
2. In a medium bowl, whisk together the yogurt, sugar, and milk. Slowly add the wet mixture to the dry and combine to create a shaggy dough. Set aside.
3. Preheat the broiler to high. Roughly chop the spinach. Halve the onion and thinly slice. Thinly slice the chives. In a large bowl, whisk together the eggs, milk, and chives. Season with salt and pepper and whisk again.
4. In a medium cast iron skillet or ovenproof pan, heat the olive oil over medium-high heat until shimmering. Add the onion and cook until very soft and beginning to caramelize, 8 to 10 minutes.
5. When the onion caramelized, add half the goat cheese to the bowl with the eggs and whisk until frothy.
6. Add the spinach to the skillet and cook until just wilted, about 1 minute. Turn the heat to medium-low and pour the over the vegetables. Stir to combine and continue stirring slowly, until the eggs are almost set. Remove the pan from the heat.
7. Sprinkle the remaining goat cheese over the frittata and immediately transfer the pan to the top rack of the oven. Broil until the frittata is puffed and golden, about 5 minutes. Remove and set aside while you bake the biscuits; the frittata may sink slightly.
8. Reduce the oven temperature to 400*F. Turn out the biscuit dough onto a lightly floured surface and pat it into an even 2-inch thick rectangle. Using a cookie cutter or the rim of a drinking glass, cut the dough into 2- to 3-inch rounds. Reroll the scraps to get the most out of your dough (no biscuit left behind!). Place on a baking sheet, spaced 2 inches apart, and bake until golden, about 18 minutes. Meanwhile, in a small bowl, beat the egg. After 18 minutes, brush the top of each biscuit with beaten egg, then return to the oven and bake for 2 minutes longer. Remove and set aside to cool for about 5 minutes.
9. While the biscuits cool, in a medium bowl, toss the microgreens with the olive oil and salt and pepper.
10. To serve, cut the frittata into slices and garnish with the greens. Serve the biscuits alongside.