Sausage, Roasted Red Pepper and Black Olive Frittata with Golden Cheddar Biscuits

This evening I was in the mood to make a frittata for dinner...quick, easy and delicious.  I browned some Italian chicken sausage that I removed from the casings and broke it up as it browned.  I transferred the cooked sausage to a paper towel lined plate and let it drain.  I melted 1 tablespoon of butter in an oven-safe nonstick skillet over medium heat and then placed the cooked sausage in the bottom of the skillet.  I added about 1/2 cup of diced roasted red bell pepper (from a jar), a couple tablespoons of sliced black olives and then poured 5 beaten eggs (3 whole, 2 whites) seasoned with salt, black pepper and a pinch of Italian seasoning.  I cooked it on the stove top, lifting the edges and letting the liquidy uncooked eggs run underneath to cook.  Once it was done, I topped it with some diced fresh mozzarella cheese and shredded Parmigiano Reggiano and placed it under the preheated broiler for about 4 to 5 minutes until it was golden brown and puffed around the edges.  I sprinkled it with some fresh chopped Italian parsley, cut it into wedges and served with simple Golden Cheddar Biscuits.  It was a substantial, but not too heavy, meal and super simple to make.  I snapped a couple photos below as well as my recipe for the simple Golden Cheddar Biscuits.  Enjoy!

Voila!

 

BOOM!

Golden Cheddar Biscuits

INGREDIENTS:

2 cups blanched almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons chilled butter, small diced
4 ounces (1 cup) shredded sharp cheddar cheese, divided
1/4 cup plus 2 tablespoons cold buttermilk (or cream)
1 egg

DIRECTIONS:

Preheat oven to 350 degrees F.  Place flour, baking powder, soda, salt and black pepper in a medium mixing bowl and whisk to mix well.  Add diced chilled butter; using a pastry cutter/blender, cut butter into dry ingredients until it appears crumbly.  Stir in the shredded cheese and make a well in the center of the mixture; add buttermilk and egg; stir to mix well. The dough will be thick and somewhat stiff and slightly fluffy.   On a parchment paper lined baking sheet, use a cookie scoop or retractable ice cream scoop to make 8 equal sized mounds or balls of dough; space evenly apart.  Don't tamp down mounds of dough, they will spread slightly as they bake.  Bake at 350 degrees for about 18-20 minutes or until light golden brown.  Makes 8 medium sized biscuits.