Tourlou Tourlou Frittata and Strained Yogurt


Leftover tourlou tourlou? Make a frittata.

Tom was working late the other day and his work provided dinner for him, so I was on my own. I was too lazy to make a full meal, so I took the last of the tourlou tourlou, added 2 beaten eggs and a splash of milk and made a mini frittata. Then I sprinkled it with some feta cheese and stuck it under the broiler. A delicious Greek twist on this Italian classic.

Also, this is not particularly related to this post, but I thought I would share anyway, seeing as my commentary about the frittata was a little shortish and, well, dull (not that I am promising riveting commentary below). I love Greek yogurt. I think it’s one of the best things on the planet. It’s so tart and creamy. It’s just unmatched by any other yogurt. Even the fat free variety is totally indulgent. But the thing about it is, it’s expensive. And with prices on pretty much everything continuing to rise, I can’t always justify buying the yogurt that costs 3 times as much as the other yogurt.

So, I’ve been trying to alternate between Greek and regular. Now, I normally only strain yogurt if I am making something like tzatziki but I decided to strain my plain yogurt this time because the texture of regular fat free yogurt when you are used to Greek is more than a little offputting. And by offputting, I mean, pretty nasty.

So I strained the yogurt overnight (that’s a strainer lined with a cheesecloth, over a bowl)…

and the next morning, this is what I found in the bowl.

Ick. No wonder I can’t get behind this stuff. Mind you, this was after I already poured off the liquid at the top and had already eaten a serving earlier in the day. Anyway now that it’s strained, it’s much better. It’s still not Greek yogurt, but it’s better than the runny tasteless mess I had the day before.

Tourlou Tourlou Frittata and Strained Yogurt

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