Thursday, November 5, 2009

Frittata... WITH MEEEEEEEEEEEEEAT!!!!!!!!!!!!!!!!!!!!!



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

Ingredients

3 eggs
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




Directions

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.

Voila!

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.

TWELVE DOLLARS!!


Beat the eggs. Whip the cream. Show no mercy.


19 comments:

Jenn said...

I feel you on the pauper situation! I wish I could afford to eat humane food, but no meat makes me need to eat more meals a day (which in the long run is way more expensive). My body doesn't deal well with starchy food, so I need to be careful! The frittata looks great ... I make these frequently for picnics.

Nancy said...

Looks delicious! Love the addition of the watercress, really nice combination of flavors. I'm also a stickler about animal products, and the good stuff sure ain't cheap, so I can understand where you're coming from!

Tasty Trix said...

So you got sick on too much bacon huh? well, I won't rub it in then ... But I will say that the rest of the frittata looks great! And I applaud you for sticking to humane meats.

Jhonny walker said...

This looks incredible...just incredible..and what lovely combinations of veggies...being my fave :) Eggplants..Yummm

Joy said...

nom nom nom!!!! Watercress in frittata?? that sounds awesome -- I love the taste of watercress! My mom actually use to make a chinese dish where she'd stir fry eggs and watercress, really really good. I will have to try this one morning thanks for sharing :)

Andrea@WellnessNotes said...

Awesome frittata! I really have to get a pan I can put under the broiler. I think it's a long overdue purchase...

Rabbittrick said...

LOL. meat's always good in my books. but I do agree there's gotta be some shaping up in the industry! There's been too many stories going around about how factory farming is causing nearly as much pollution as the automobile industry is. I gotta read Food Inc., soon

Jessie said...

hey now cannot go wrong with meat and frittata! awesome combination. This looks very tasty!

Mother Rimmy said...

I make frittas quite often. It's such a versatile dish. This looks wonderful.

Tasty Eats At Home said...

Oh, this sounds wonderful. I think I need to make a personal size frittata just for me...my hubby is not into vegetables plus eggs. I'd have to make his bacon and cheese only...boo! I'm inspired by your meat-reduced recipes...it's less expensive and healthier to boot! I love meat, always will, but I strive to incorporate more vegetarian or meat-lite dishes into our meals, because of budget constraints and health.

5 Star Foodie said...

Frittata sounds so good with turkey bacon! Perfect for a nice supper!

wasabi prime said...

TWELVE DOLLARS. haha -- you are an economic-minded shopper to be idealized and held up as an example for what we should strive for! And a great reminder that delicious food doesn't have to be expensive or with a ton of ingredients. Simple is best, and when you spend money on a few key quality ingredients, you get the best flavor.

penny aka jeroxie said...

Lovely! I love the vibrant colours of the photos. And I love eggs.... I never had turkey bacon before...

Diana H said...

Lovely pictures. Those greens shrink down to nothing even though you start out with a huge pot full.

VCarter123@cfl.rr.com said...

12 dollars!!! I just checked this week's grocery receipt: $44.50. That's almost worth a drive to Orlando! Turkey bacon looks good. Guess what - it must have been too conscionable for the beach crowd. Publix never had it again!

Copy Ranter said...

$12 is awesome! I must check this place out. I was just thinking about how beautiful your photography is becoming in the last post. :) Keep it up! I'd actually be reading this blog even if we weren't friends. It's one of my favorites!

The Chickenless Chick said...

Aw, thanks Kelly! :) :) :)

Claudia said...

I have been on a mission to find a decent turkey bacon. This frittata looks amazing - all those goodly ingredients!

foodandwinechickie said...

Sounds like a great dish for the morning after Thanksgiving!