I did not even shop for groceries last week. I had no time to plan my meals or any time to make it to the Food Co-Op. Thankfully, I had enough in my fridge that I was able to cobble together something not only delicious, but exceptional. Something I would make even if it wasn’t based on the only ingredients I had. For this week’s mid-week masterpiece I made something that took hardly any time and I managed to make while I was multi-tasking: doing laundry, working on a final project for school, and cleaning the house. So, this week I present to you the ultimate pressed for time mid-week masterpiece: Fritatta with caramelized onions and turkey bacon and a watercress and radish salad.
1 medium onion
3 strips turkey bacon
1/8 cup milk
Salt and pepper to taste
First you will caramelize the onions.
1. Cut the onions into slices.
2. Heat a large, heavy, non-stick skillet on medium head. Add the onions and cover. Stir them occasionally for about 20 minutes, until they star to stick to the pan.
2. Add about 1 tablespoon of olive oil, salt and pepper. Stir.
3. Let the onions cook another 10 to 20 minutes until they soften. They may start to turn golden brown. By this time they should be sweet and have lost any sharpness. Once the onions are at a state of softness that works for you remove them from the heat to a bowl and set aside. Do not wash the pan just yet.
4. In another skillet cook 3 slices of turkey bacon until crisp and set aside.
5. Crack the eggs into a mixing bowl, add salt, pepper and milk. Mix gently.
6. In the skillet that you cooked the onions in add 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and cover. Cook the egg mixture about 3 minutes and then crumble in the turkey bacon. Evenly distribute the caramelized onions over the top of the fritatta.
7. Cover the fritatta and cook covered for about 10 to 15 minutes, or until the eggs have solidified. Remove from heat.
8. Turn the broiler to high and place the friatta (in the pan) under the broiler for 1 to 2 minutes to cook the top of the fritatta.
9. Remove from the pan onto a cutting board and cut into 4 wedges.
To go with this fritatta I made a watercress salad. I only used three ingredients: watercress, apples, and radishes, all of which I miraculously had in my fridge! I found the watercress salad recipe on the La Tartine Gourmande blog and while I wasn’t sure about the mix of sweet and savory, wow, it was so surprisingly good. Sparkling and fresh it was a perfect complement to the warm, sweet savory taste of the fritatta.