Mushroom, Bacon and Cheese Frittata

Serves 4


6 large eggs
1/4 cup cream
4 slices of bacon, chopped
Olive oil
1 garlic clove, chopped
1/4 cup white onion, diced
4 oz can sliced mushrooms, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 slices of deli Swiss cheese, cut into 1-inch pieces
1 tablespoon chopped fresh chives


Turn the broiler on to low setting. In a medium bowl, whisk eggs and cream. Set aside.

Heat a medium nonstick saute pan over medium-high heat. Add the chopped bacon and cook until crisp.

Add the minced garlic and chopped onion, and cook for 2 minutes.

Add mushrooms, oregano, and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set. Distribute the cheese pieces evenly over the top of the frittata.

Place the frittata into the oven and broil until golden and fluffy. Remove from pan and sprinkle the chives on top.

Quick and Easy Cream Biscuits


2 cups unbleached all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
1 ½ cups heavy cream


Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line the baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds.

Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Shape the dough into a 3/4-inch-thick square. Cut the square into 8 equal pieces and place on the prepared baking sheet.

Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through baking.