{"id":4249,"date":"2021-05-01T08:00:53","date_gmt":"2021-05-01T08:00:53","guid":{"rendered":"https:\/\/macrinabakery.com\/blog\/?p=4249"},"modified":"2021-04-29T22:39:05","modified_gmt":"2021-04-29T22:39:05","slug":"may-recipe-of-the-month-breakfast-frittata-with-country-biscuits-conserve","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/may-recipe-of-the-month-breakfast-frittata-with-country-biscuits-conserve\/","title":{"rendered":"May Recipe of the Month: Breakfast Frittata with Country Biscuits & Conserve"},"content":{"rendered":"

May is the month of Mother\u2019s Day\u2014Sunday, May 9th, this year. If you\u2019re searching for brunch ideas, try my favorite Mother\u2019s Day meal: a potato, prosciutto and rosemary frittata served with\u00a0country biscuits<\/a>\u00a0and fruit conserve. You bake it in a Dutch oven, which presents beautifully at the table. The creamy country biscuits paired with\u00a0Project Barnstorm conserve<\/a>\u00a0(my handmade fruit conserve made on Vashon Island with local fruit) provides a sweet treat to complement the savory frittata.<\/p>\n

-Leslie Mackie<\/p>\n

\"\"<\/a><\/p>\n

Ingredients:
\nServes 4<\/p>\n

3 medium pink potatoes
\n2 Tbsp olive oil
\n2 tsp fresh rosemary, coarsely chopped 1 tsp kosher salt, divided
\n\u00bd tsp black pepper, divided
\n3 oz prosciutto, thinly sliced
\n6 eggs
\n\u00bc cup half and half
\n\u00bc cup water
\n2 tsp chives, finely chopped
\n\u2153 cup grated Parmesan, divided
\n2 Tbsp unsalted butter
\n4 Macrina\u00a0Country Biscuits<\/a>
\n1 jar\u00a0Project Barnstorm conserve<\/a><\/p>\n

Directions:<\/p>\n

Preheat oven to 375\u00b0F and line a rimmed baking sheet with parchment.<\/p>\n

Thinly slice the potatoes and place in a medium bowl with the olive oil and rosemary. Toss to evenly coat the potatoes in the oil. Spread in a single- layer on the prepared baking sheet. Season with \u00bc tsp salt and \u00bc tsp pepper. Roast in the oven for 18\u201320 minutes or until the potatoes are tender. Let cool.<\/p>\n

Cut the prosciutto crosswise into \u00bd-inch strips.<\/p>\n

In a medium bowl, crack the eggs and add the half and half, water, chives, \u00bc cup Parmesan and remaining salt and pepper. Mix well and set aside.<\/p>\n

Reduce oven to 350\u00b0F.<\/p>\n

Place\u00a0a Dutch oven or cast- iron pan over medium heat. Melt the butter in the pan, coating the bottom to prevent the frittata from sticking. Add the cooked potatoes, sliced prosciutto and use a wooden spoon to spread them evenly. When the prosciutto starts to sizzle around the edges, add the egg mixture. Cook until the eggs begin to form a golden-brown edge, 5\u20137 minutes. Top with the remaining Parmesan and bake in the oven for 12\u201315 minutes or until the eggs are set in the middle of pan. Let cool for 5 minutes.<\/p>\n

While the oven is still on, heat up the biscuits for 5\u20138 minutes.<\/p>\n

Cut the frittata into four portions. Serve from the pan at the table. Present the warm biscuits on a tray with the conserve.<\/p>\n

Any leftovers can be refrigerated for up to 1 day. Enjoy!Preheat oven to 375\u00b0F and line a rimmed baking sheet with parchment.<\/p>\n

Thinly slice the potatoes and place in a medium bowl with the olive oil and rosemary. Toss to evenly coat the potatoes in the oil. Spread in a single- layer on the prepared baking sheet. Season with \u00bc tsp salt and \u00bc tsp pepper. Roast in the oven for 18\u201320 minutes or until the potatoes are tender. Let cool.<\/p>\n

Cut the prosciutto crosswise into \u00bd-inch strips.<\/p>\n

In a medium bowl, crack the eggs and add the half and half, water, chives, \u00bc cup Parmesan and remaining salt and pepper. Mix well and set aside.<\/p>\n

Reduce oven to 350\u00b0F.<\/p>\n

Place\u00a0a Dutch oven or cast- iron pan over medium heat. Melt the butter in the pan, coating the bottom to prevent the frittata from sticking. Add the cooked potatoes, sliced prosciutto and use a wooden spoon to spread them evenly. When the prosciutto starts to sizzle around the edges, add the egg mixture. Cook until the eggs begin to form a golden-brown edge, 5\u20137 minutes. Top with the remaining Parmesan and bake in the oven for 12\u201315 minutes or until the eggs are set in the middle of pan. Let cool for 5 minutes.<\/p>\n

While the oven is still on, heat up the biscuits for 5\u20138 minutes.<\/p>\n

Cut the frittata into four portions. Serve from the pan at the table. Present the warm biscuits on a tray with the conserve.<\/p>\n

Any leftovers can be refrigerated for up to 1 day. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

May is the month of Mother\u2019s Day\u2014Sunday, May 9th, this year. If you\u2019re searching for brunch ideas, try my favorite Mother\u2019s Day meal: a potato, prosciutto and rosemary frittata served with\u00a0country biscuits\u00a0and fruit conserve. You bake it in a Dutch … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4249","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nMay Recipe of the Month: Breakfast Frittata with Country Biscuits & Conserve - Macrina Bakery Blog<\/title>\n<meta name=\"description\" content=\"Potato, prosciutto and rosemary frittata served with country biscuits and fruit conserve make a beautiful Mother's Day brunch.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/may-recipe-of-the-month-breakfast-frittata-with-country-biscuits-conserve\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"May Recipe of the Month: Breakfast Frittata with Country Biscuits & Conserve - 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