Sourdough Starter Skillet
This easily adapted recipe can include anything in your refrigerator or pantry that you need to use up - I know we've ALL been there more often than we'd like to admit! I can make a vegan version using veggies, a Vegetarian version using veggies and shredded cheese, and a meat version using veggies, meat, and cheese! It's a different take on a tamale pie!
Equipment
- Cast Iron Skillet
- Flat Metal or Wood Spatula
- Whisk
Ingredients
The ingredients in this recipe can, literally, be ANYTHING! Chop up onions, peppers, mushrooms, corn, zucchini, broccoli, carrots - I mean, ANYTHING!!! I like to add grassfed ground beef to my version, shredded cheese to my son's version, and nutritional yeast to my hubby's version! I add farm fresh eggs to all versions as hubby WILL eat free-range eggs when he knows the hen are living a happy/humane life! The options are endless, and you can make this skillet meal any way you like! I'm planning on creating a chicken, peas, potatoes, and corn version soon! Use lentils as a meat substitute, or any legume-family foodstuff would work!
- 1.5-2 cups Sourdough Starter Recently Fed
- 3 Eggs
- 3 tbsp Butter or Ghee
- 2 tsp Baking Powder
- 1 tsp Salt
- 1-2 tsp Dried Herbs
Instructions
- Preheat oven to 400 degrees and place cast iron skillet inside oven to preheat
- While the oven and skillet are preheating, make your "topping:" combine in a large bowl the following: sourdough starter, eggs, butter or ghee, baking powder, salt, and herbs - mix well
- Chop all ingredients you decide to use as your "filling" into similar sized pieces - you want appx 1/2-1 inch sized pieces
- Remove cast iron skillet from oven, add some EVOO, Coconut Oil, or Butter to coat skillet and add all pre-chopped "filling"
- Cook all ingredients ("filling") over medium heat , turning often, in your cast iron skillet for 10 minutes or until fully cooked
- Spread "topping" wet ingredients over "filling" - spread evenly
- Sprinkle with cheese (optional)
- Bake for 25-30 minutes, or until bread "topping" is fully cooked and a golden color
Notes
I was so thankful when I originally found this recipe of the Traditional Cooking School website (thanks, Wardee!)
Seriously, you guys: the options are endless for your "filling" ingredients! Get creative - and definitely let me know in the comments if you tried this super adaptive recipe!