A greeting to arms

Swole Woman LIVE; a frittata recipe from chef/powerlifter/author Julia Turshen; ab etching's many pitfalls. This is Link Letter 78!

A greeting to arms

Business first: I am giving a talk ~TODAY~ at the hallowed Ann Arbor Downtown Library at 6:30 p.m. on the themes of LIFTOFF and diet culture, followed by an informal meetup at the Jolly Pumpkin. (At least that’s where I’ll be, peacefully eating a burger probably.)

The event is free and open to the public, so please come if you’re in the area! If it goes well maybe I will take this act on the road, sandwich board under my arms and the Whitmanesque American dream in my heart.

A Physical Education with Casey Johnston | Ann Arbor District Library

A few weeks ago, the good people of the Liftcord noticed that chef/hero Julia Turshen, author of the cookbook/memoir Simply Julia, competed in a powerlifting meet and won her weight class. Fans of her work gathered round, virtually speaking, in excitement.

via Julia Turshen's Instagram

Since I’m always living at the intersection of lifting and food, I reached out to Julia to congratulate her but also bother her for her favorite protein-forward recipe. I didn’t prompt this at all, but of all the recipes in all the cookbooks in all the world, Julia chose… a frittata! This delights because, if it were advisable, I would eat eggs for all the meals that I didn’t eat protein swoalts. She said it is “very easy, very flexible, and full of protein. I like it for breakfast, lunch, or dinner.”

photo credit Melina Hammer

Kitchen Sink Frittata

by Julia Turshen

The only rule about what goes into a frittata is that there are no rules. Here’s the one I most enjoy, with a little sausage, tons of spinach, and plenty of sweet shallots and tiny tomatoes. Feel free to use whatever you have, from salami and goat cheese and arugula, to kale and scallions and leftover roasted potatoes. Anything goes. You can always make the filling ahead of time, hold it in a container in the fridge, and then assemble and bake the frittata whenever you’re ready to eat. Or you can bake the whole thing and just warm it up in a 300ºF [150ºC] oven before serving . . . or just serve it at room temperature. You can also bake the frittata, cut it into wedges, wrap each wedge in plastic wrap (or whatever you use to freeze things in) and freeze them. Then you can unwrap a piece and pop it in the toaster oven or microwave for a quick breakfast before school or work.

  • 2 tbsp. extra-virgin olive oil
  • 1/2 lb. fresh breakfast sausage, casings discarded
  • 6 large shallots, thinly sliced into half-moons (or 1 red onion)
  • 5 oz. fresh baby spinach
  • 1 large handful cherry tomatoes, halved
  • 6 large eggs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Preheat your oven to 400°F.

Place the olive oil in a medium oven-safe skillet over medium-high heat. Use your hands to break the sausage into small pieces directly into the skillet. Cook, stirring now and then, until browned and crisp, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate and leave the fat in the skillet.

Add the shallots to the skillet and cook, stirring now and then, until just softened, about 8 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute (it will seem like a lot at first, but it will quickly wilt and you’ll find yourself saying “wow, that really turns to nothing!”). Stir in the cherry tomatoes and the reserved sausage. Turn off the heat and hang onto the skillet.

Crack the eggs into a bowl, add the salt and pepper, and whisk well to combine. Pour the eggs evenly over the sausage mixture, and put the skillet in the oven. Bake until the eggs are set and the frittata is firm, about 25 minutes. Cut into wedges and serve immediately while hot (or let it sit and serve at room temperature—it’s equally good that way).

[From Simply Julia by Julia Turshen. Copyright © 2021 Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.]

Now get frittatin’, as we say in my largely egg-fueled household!

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That’s all for this week! I love you for reading, thank you, let’s go—