No Fail Vegetable Frittata, Corn Muffins, Biscuits and Sausage Gravy: DelmarvaLife Facebook Live Recipes – April 4, 2018
We made breakfast this afternoon and it was the perfect mid-day treat!
Chef Steve Konopelski with Turnbridge Point joins us for our Live Cooking Show. We made vegetable frittata, corn muffins, biscuits and sausage gravy.
Turnbridge Point is a bed and breakfast located in downtown Denton, Md. Steve is a classically trained pastry chef in the French style and makes breakfast each morning for the guests who stay at the newly renovated Victorian-era home. Guests can also book a private baking lesson with Steve during their stay at Turnbridge Point. Learn more here.
Check out Turnbridge Point’s Facebook page as well to stay up-to-date with all the exciting things they have going on there.
No Fail Vegetable Frittata
- 12 eggs
- ¼ Cup half and half
- Salt and pepper to taste
- Cooked vegetables, cooled, cut into 1 inch pieces
- ½ Cup Sharp Cheddar Cheese, grated
- Parmesan Cheese, grated
- Preheat oven to 350°F.
- Spray 10” oven safe skillet with cooking spray. Cut circle out of parchment paper, 12” in diameter. Place parchment circle in center of pan, allowing paper to come up the side of the pan.
- Whisk together eggs, half and half, salt and pepper. Place cooled, cooked vegetables of choice in bottom of skillet. Sprinkle cheese evenly over vegetables. Pour egg mixture over vegetables, stirring slightly to ensure even coating. Sprinkle top with parmesan cheese.
- Place pan in oven, on center rack. Bake until frittata is cooked thru, about 25-30 mins. Frittata will puff up and double in size.
- Allow frittata to cool for 5-7 mins. Place plate on top of skillet and invert to remove frittata. Carefully peel away parchment paper. Place second plate on top of frittata and invert a second time, to reveal the top. Sprinkle with fresh herbs if desired. Cut and enjoy warm or at room temperature.
- 2 C All Purpose Flour
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- ½ C (4 oz) butter
- 1 C milk
- 1 T lemon juice
- Splash heavy cream
- Egg wash to top
- Mix together all dry ingredients
- Cut in butter until the size of peas
- Add liquid ingredients and mix until just combined
- Roll out on floured surface. Cut to desired size. Brush with egg wash.
- Bake on parchment lined sheet tray in preheated 425°F oven, until golden brown.
- Enjoy warm
Corn Muffins (makes 12 muffins)
- 1 C granulated sugar
- 2 C plus 6 Tbsp all-purpose flour
- 1/2 C plus 2 tsp yellow corn meal
- 5 tsp baking powder
- 1 tsp salt
- 3 eggs (room temp)
- 1 C plus 2 Tbsp whole milk (room temp)
- ¾ C vegetable oil
- Combine all dry ingredients together. Whisk well to combine.
- In large mixing cup, combine eggs, milk, and vegetable oil. Mix well to combine.
- Form a well in dry mixture. Add liquid and stir just to combine. Cover and allow to rest for at least 10 minutes. Batter may be stored covered in airtight container for up to 5 days in the refrigerator.
- Preheat oven to 350°F. Spray muffin tins well with non-stick spray. Fill muffin tins about ¾ full. Add optional mix-ins if desired. Bake muffins in center of oven until golden brown and baked thru, about 15-20 minutes.
- Remove and allow to cool before enjoying.
- 1 pound ground pork sausage
- 1 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 ¼ C warm milk plus more for desired thickness
- Salt and pepper to taste
- Pinch nutmeg
- 1 small chopped shallot
- 1 Tbsp chopped parsley
- Brown sausage in medium sized skillet over medium heat until cooked thru. Drain cooked sausage reserving 1 Tbsp of drippings.
- In medium sized sauce pan, heat drippings, 1 Tbsp of butter over medium heat. Add shallot and cook until soft and translucent, about 2-3 minutes. Add flour and whisk cooking flour. Cook for about 1-2 minutes, making a roux. Add more butter if necessary. Slowly whisk in warm milk until combined. Continue to cook until milk thickens and can coat the back of a spoon. Add cooked sausage and lower heat. Season with salt, pepper and pinch of nutmeg. Add parsley at the end. Thin out with additional milk if necessary.
- Serve sausage gravy warm.