A lot of you have asked recently about the cookbook – it’s coming along quite nicely. There are over 130 “new” recipes in it; most have been posted here, but a few have not. I’m starting to cull a few of them, but more importantly I’m beginning to go through my Real SAD recipes and seeing what can be tweaked to fit back into our diet. Needless to say, there won’t be much, if anything, from the “bread” category (although I’ve been eying the “dessert” section) but stuff like Texas-Style Chili and Blackened Ahi with Mango Salsa? Most definitely! I’d like to have the eBook version available by December 1, but we’ll see – there’s still lots to do with it, including figuring out how I’m going to sell the damn thing.
I still haven’t decided what I’m going to call it, but I’m thinking of having a contest – suggest a name for it, and I’ll give a free printed copy to the winner. What do you think?
Anyhoo, while going through photos I’ve taken of dishes I’ve made but haven’t written up the recipe for, I found this and wondered why I hadn’t posted it yet. We had gotten some lovely collard greens and leeks in our CSA delivery one Thursday, and had picked up the tomatoes at the farmer’s market on Saturday. By Sunday morning, I still hadn’t made anything with them, so I whipped this frittata up and it was a big hit – while it says it serves 6, it really serves 3 people and Beloved. 🙂
As written, this is dairy-free; you can make it vegetarian by leaving out the bacon and sauteing the leeks and greens in butter (or olive oil, to make it vegetarian and dairy-free).
Leek, Bacon and Collard Frittata with Heirloom Tomatoes
6 large eggs
12 slices bacon, chopped
3 large leeks, white and pale green portions only,
cleaned and coarsely chopped
1 pound collard greens, chopped and rinsed
1 pint baby heirloom tomatoes, sliced in half
Heat the oven to 350 F.
Sauté the bacon in a heavy, 12″ oven-proof skillet over medium-low heat until the fat has rendered out and it is almost crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
Drain all but 3 tablespoons of the rendered bacon fat and reserve for another purpose. Add the leeks to the skillet and cook, stirring frequently, until soft and golden brown. Add the collard greens and cook until they are wilted, and stir the bacon back into the mixture.
Whisk the eggs in a bowl until well-blended; pour evenly over the collard green mixture in the pan. Continue cooking over medium-low heat until the bottom of the frittata is set and beginning to brown, shaking the skillet over the burner to ensure the eggs do not stick.
Arrange the tomato halves over the top of the frittata and place the skillet in the oven. Bake for 8 to 10 minutes, or until the tomatoes are beginning to brown slightly and the frittata is cooked through. Remove from the oven and allow the frittata to rest for 5 minutes before sliding it out of the skillet. Cut into wedges and serve.
Nutrition (per serving): 480 calories, 39.6g total fat, 237.7mg cholesterol, 732.8mg sodium, 549.9mg potassium, 13.8g carbohydrates, 4.1g fiber, 2.3g sugar, 18g protein.