So about that dietary restraint I mentioned in an earlier post. I usually turn to the South Beach Diet since it’s worked before, it’s free and not too painful. And when produce is at its best, it should be a joy! (Shouldn’t it?)
Sigh. It’s not going so well. There are many reasons, among them, these pickled tomatoes at Mani Osteria…
Or maybe it was this Earl Grey Tea gelato from Iorio’s Gelateria…
Or maybe it was the fact that Tony came to town from Louisiana, via Baltimore, on his way to Indiana, and since it took him twelve years to get here, there was fun to be had: Plum Market burgers (which were truly some of the most delectable burgers one will ever taste) and Zingerman’s Cherry Pie at Will and Angela’s, salmon boxty at Conor O’Neil’s followed by mojitos at Habana (on a Monday-gulp!). And then there was cake. This was at Tuesday’s staff meeting, which if you had ever attended one of our staff meetings, you too would eat cake no matter what. Even if you don’t even like cake all that much, which I don’t. Not the sugary, bakery kind, made for the masses anyways. But there I sat, bored to tears, taking solace in my cake. Or maybe it’s just an overall lack of motivation. Whatever the reason, no matter, back on the wagon today with this satisfying, and very low-carb, Bell Pepper and Goat Cheese Frittata, which I originally discovered on Eating Well back when I was searching for a tastier low-carb alternative to my usual fried egg and canadian bacon breakfast. My friends, you know my love affair with goat cheese (I should have worked it into the title of this blog somehow, but then again, I know I would have at least one less subscriber ;), but you could easily substitute your favorite cheese. Swiss or a mild white cheddar would be nice here.
2 oz. goat cheese (about 1/2 a small package)
1 red bell pepper, sliced thinly
1 small red jalapeño, minced (optional)
1 bunch scallions
2 Tbsp. chopped fresh oregano
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
First, preheat the broiler. Then preheat an 8″ non-stick skillet to medium high with the olive oil. Add the bell pepper, scallions and jalapeño (if using) and sauté for about three minutes. Turn the heat down if they are cooking too fast. They should still be slightly crisp when you add the eggs. Whisk the eggs, milk, oregano, salt and pepper for a couple of minutes and add to the pan. Turn down the flame and cook over medium to low heat until the edges are brown and the top is almost set. Make sure to periodically scrape some of the egg away from the edge and tilt the pan so that uncooked egg can slide down into the hot pan. After the top is almost set, add the crumbled goat cheese. I usually just crumble it as I add it to the pan. Place under the broiler for about 3 minutes, until slightly brown. Be sure to watch as it can overcook very fast.
This would also be nice with a bit of smoked salmon or some roasted tomatoes. Experiment with your favorite omelette ingredients since you really can’t go wrong with this method. I had a slice as a light dinner, and after sharing with S, will have leftovers for breakfast the next couple of days. It’s not bad reheated in the microwave (not the best either) but it beats a boring old fried egg anyday.
For dessert I made a South Beach Lemon Ricotta Crème (fancy that!) with some “Sorrentino” lemons that the local grocery surprisingly had on offer last week. It was delicious!
1/2 cup part-skim Ricotta (I swear by DeLallo’s)
1 packet Equal
a squeeze of lemon juice and some zest
1/4 tsp. vanilla
Mix and enjoy! If Equal is not to your liking, add a teaspoon of sugar. Nobody will mind.
Now for Judgement Day, otherwise known as Friday, the day I, and my colleagues Molly and Aileen, “weigh in”. It’s not going to be pretty but maybe the damage will be a little less. Like I said when we decided (for the umpteenth time in our 19 years of employment together) to try to lose a few pounds together, “How am I going to do this??? I have a food blog now!!”. Maybe a some of you can relate and will appreciate a few recipes on the lighter side.