Another weekend and another installment of ‘Let’s Make Something Out of What Didn’t Get Used From Last Week’s Shopping Trip‘.
The star of this particular fridge-cleaning was 3 bunches of kale bought in expectation of a use of the juicer to dispense with some aged fruit. The kale was supposed to be used in conjunction with the aged fruit, but the juicing never occurred the fruit just became more aged, and the kale began moving into its dotage.
That’s a lot of kale – and I just made my wonderful kale and sausage soup which I ate with a lot of Greek yogurt and enjoyed every mouthful. I wasn’t in the mood for more right at this point, and I had a pound of grass-fed beef to use up. So I rifled through the refrigerator and pantry and decided to make a chili of sorts, using Trader Joe’s Taco Seasoning mix to spice it up, which I find works well to, um, enhance the strong flavor of kale.
UPDATE: Stupid here forgot to mention that the thing had eggs in it – which just happens to be the main ingredient. Duh. I think I messed up on the nutrition info as well.
I was riffing on the ‘quiche’ recipes from the previous weeks and thought to try a variation. I found a ‘frittata’ recipe that vaguely resembles this – with low cal this and fat-free that – so of course I had to change it up and do a remix. Using ingredients around the house as well as a special purchase of nitrate-free deli ham sliced as thick as the deli man said he could slice it, I whipped up the following
8 large eggs
1-2/3 cup of grated Kerry Gold Dubliner cheese (that was the entire 7oz. block grated – one package. Keep in mind, any cheese that you can grate would probably work – I am considering trying others.)
2/3 pound deli sliced ham, diced – about 2 cups
1 large onion diced
1 7oz. container of Greek Yogurt
Salt (8 turns of the salt mill)
Pepper (12 turns of the pepper mill)
4 tablespoons of melted butter
Mix to a uniform glop and use a soup ladle to put into a 12-cup cupcake pan. Cook for 1/2 hour at 350.
I had greased the pan with an olive oil spray and the little ‘frittatas’ (the recipe I got it from called it that – I have no idea what a ‘frittata’ is) came out nicely with a spatula run around the outer edge.
I think this might have been one of the best concoctions I have yet come up with. Everyone in the family enjoyed these, my daughter stating that they tasted like the souffles from Panera Bread.
There was a perfect balance between the ham and the softened but still firm onions, each adding a layer of texture aside from the cheesiness of the rest, and the Greek yogurt added body and volume. The taste was fabulous if you like ham and cheese, they all came out of the cupcake tin with little effort, held together in a large container, travel well, and warm up great. These have been my lunch and dinner for a good part of the week.
Great for induction. I’m eating 1 or 2 a day, am in induction now and my ketone level is moderate on the test strips – and I am losing weight eating them. That’s important. Induction-friendly stuff can still sometimes cause a stall in some people.
Extra bonus! Nutrition info!
UPDATE: Lazy me sat down and made a tally – thought you might like to see – though looking at it 5 days later I think I screwed this up as well:
Fat: 20 g
Sat fat: 11g
PS – I looked it up. Apparently a ‘frittata’ is not baked – that’s a quiche. Call it whatever you like.