If you discovered my blog sometime within the past week, you may have been duped into thinking I'm a vegetarian. Not so. I'm just a pauper who gives a damn what she puts in her mouth, and if I have to sacrifice something to lower my grocery bill, meat it is. I refuse to buy the cheap stuff that comes from inhumane, unsustainable, and unhealthy factory farms.
But when my mom is charitable enough to give me a pack of nitrate-free, hormone-free Applegate Farms turkey bacon, I ain't gonna turn it down.
As a matter of fact, I may have been overzealous with it in this case:
Yup, that's for one frittata. Singular. Bearing in mind that there were two other fatty sources of protein (cheese and eggs) present as well.
But hey, how was I supposed to know turkey bacon doesn't shrink like regular bacon?
On the plus side, I think both my husband and I made ourselves sick enough off it to get through the rest of the week feeling grateful for our chickpeas and red beans.
Here's how to make the same frittata I made. If you're not a card-carrying Atkins dieter, you may want to reduce the amount of bacon. And if you're among those feeling betrayed because you thought I was always going to be here for you with meatless recipes, feel free to throw in some tofu bacon or whatever it is you folks with will power like. (Anyone still confused regarding the name of my blog, please feel free to check out this post.)
Frittata With Turkey Bacon, Watercress, Shallot, & Swiss Cheese
1 Tbsp. plain yogurt or Oikos
1 Tbsp. olive oil
1 shallot, chopped
4 strips turkey bacon, chopped
1 c. watercress, chopped
1/2 c. Swiss cheese, diced
Heat your broiler.
Beat the eggs and yogurt together in a mixing bowl. Set aside.
In a large pan or skillet with an ovenproof handle, heat the olive oil on medium. Add the shallot and saute two minutes. Add the bacon and saute two minutes more. Add the watercress and saute three to four minutes more, or until the onions are soft and translucent and the bacon is thoroughly browned.
Turn the heat down to medium-low and distribute the cheese throughout the pan.
Stir the egg mixture and pour it over the pan's contents. Tilt the pan around to distribute evenly.
Within a few minutes, you should start to see bubbles all over the frittata. At this point, tilt the pan again to check for doneness. You should be able to see a layer of cooked egg underneath the raw that comes about halfway up your fixins.
Stick the pan under the broiler for two minutes or until it has just begun to brown on top. Remove the pan and immediately plate the frittata to keep the bottom from overcooking. To do this, shove a spatula in at the edge and rotate the pan so that the frittata comes loose (you may have to dig under it a little to free it, especially in spots where there are big hunks of cheese). Position the pan low over the serving platter so that the edge is even with where you want the edge of the frittata to end up. Tilt the pan and shake it gently. When the frittata is about halfway off, you can guide it a little with your spatula to ensure that it doesn't break in half.
Serves 4-6 as an appetizer, 2 as a main course.
My husband and I split this for dinner. The watercress shrank a lot more than I thought it was going to, so to round out the meal, we each had some roast eggplant tossed with a handful of basil and a standard Balsamic vinaigrette. This versatile dressing/sauce/marinade is so easy I could make it in my sleep without even taking that creepy medicine that makes you sleepwalk. Just whisk three parts olive oil to one part Balsamic vinegar with a dash of dijon mustard to emulsify.
Now, how is it that a pauper like me can afford fancy-schmancy produce like shallots and The Incredible Shrinking Watercress? I must be quite the hypocrite, huh? Perhaps, but not in this case. I mentioned the other day that, thanks to a tip from a reader, I discovered a great local market in the Orlando/Winter Park area called Harvill's. All the produce I bought earlier this week came from within the state of Florida... and here's the best part:
My total for enough fruit, veggies, and herbs to feed two for a week was TWELVE DOLLARS.
If that sounds pretty standard to you, bear in mind that my husband and I do not eat like normal people. There's no cereal, pretzels, salsa, jars of spaghetti sauce, etc. in our house. When we snack, we snack on fruit and peanuts the way the cavemen did it. When I make a tomato-based sauce, it's from tomatoes and herbs. And I have a salad for lunch pretty much every day. So imagine my elation to spend TWELVE DOLLARS on what normally comprises the vast majority of my grocery bill. TWELVE DOLLARS. I'm just going to keep saying it until I believe it. TWELVE DOLLARS...
On another positive note (TWELVE DOLLARS), I am exceedingly proud of how well my food photography is coming along. I have a secret, which I will reveal to you at some point in the future I'm sure. But for now, here are a few extra shots that I liked and couldn't find anywhere to include in the body of the post:
Drop by tomorrow for a stellar Chickenless Cook of the Week, and start racking your brain about what to do for the TV Dinner challenge.
Beat the eggs. Whip the cream. Show no mercy.