Asparagus and Zucchini Frittata with Flaky Buttermilk Biscuits

Here are a couple of recipes that I pulled out of magazines and threw together for a quick dinner the other night. The biscuits really were easy and fast and I was surprised at how much height they got. The frittata was also quick and delicious.
I think that dill goes really well with egg dishes and that was the main herb in this frittata. The great thing about a dish like a frittata is, you can use whatever veggies you have on hand and change up the cheese or herbs to make it a totally different dish. I love dinners like this that can be made quickly, are healthy and fill you up.

Asparagus and Zucchini Frittata

12 oz fresh or 1 10-oz pkg frozen asparagus

1 small yellow bell pepper, chopped

1 small zucchini, halved lengthwise and sliced

1/3 cup chopped onion

1/2 cup chopped bottled roasted red peppers

1/3 cup shredded mozzarella cheese

8 eggs

1/2 cup skim milk

1 Tbls fresh dill or 1 tsp dried dill

3/4 tsp salt

1 tsp ground black pepper

2 Tbls all-purpose flour

3-4 Tbls finely shredded fresh Parmesan

1. Heat oven to 350 degrees F. Lightly coat a 2-qt rectangular baking dish with cooking spray; set aside.

2. If using fresh asparagus, trim woody bases. Cut into 1-inch pieces.

3. In a large saucepan, bring 1 inch water to a boil. Add asparagus, yellow pepper, zucchini and onion. Cover and simmer until just tender. Drain well. Stir in roasted peppers. Spread asparagus mixture evenly in baking dish and sprinkle with half of the mozzarella cheese.

4. Whisk together eggs, milk, dill, salt and pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables on baking dish.

5. Bake, uncovered, about 35 minutes or until slightly puffed. Sprinkle with remaining mozzarella and Parmesan. Let stand for 10 minutes before serving.

Flaky Buttermilk Biscuits from Cooking Light

A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness.

9 ounces all-purpose flour (about 2 cups)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut into small pieces

3/4 cup fat-free buttermilk

3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.




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