Saturday, May 19, 2012

~breakfast with fresh herbs~

Fresh herbs make this breakfast of 
savory buttermilk scones and farmhouse frittata
very special. 

Savory Buttermilk Scones
makes eight scones

1 1/2 cups flour
1/2 tablespoon sugar
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 tablespoon fresh chopped rosemary
6 tablespoons butter, cut into pieces
3/4 cup buttermilk

Combine flour, sugar, baking powder, soda, salt, pepper and rosemary.
Add  butter until mixture resembles coarse crumbs.
Add buttermilk and stir just until combined.
Pat dough into a flat circle and cut into eight wedges.
Bake at 425 degrees for 14 minutes or until nicely browned. 
Serve warm and enjoy!

Farmhouse Frittata
makes 8 servings

8 eggs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup thinly sliced onions
1/2 cup cooked, crumbled bacon
2 tablespoons chopped fresh herbs
1 cup grated cheddar cheese

Whisk eggs, milk, and seasonings; set aside.
Preheat broiler.
Melt 2 tablespoons butter in a cast iron skillet.
Add onions and cook over medium heat until soft.
Add remaining butter to skillet.
When butter is melted, add eggs to skillet, 
sprinkle with bacon, herbs and top with cheese.
Cook eggs, undisturbed, over medium heat for three minutes.
Place skillet under broiler for four minutes or until golden brown.
Loosen frittata from sides of pan and slide onto serving plate.
Serve hot and enjoy!

And don't forget the juice and hot coffee. :-)


Eileen said...

YUM! I will definitely be trying the scones! We have such a large healthy rosemary bush and love to cook with it. Maybe if I make these today they will last until breakfast!

Diane Roark said...

I found this post from the link up on Gooseberry Patch Skillet recipes. Your scones and fritta look delicious. I love using my cast iron skillet just like my grandmother did. Blessings, Diane Roark visit anytime at