Normally I would not bother with something packaged like this, but it was on sale, I think, and it was so cute I couldn't resist.
I thought the blue thing was a pop-out thermometer, perfectly useless, so it was the first thing to go. Turns out, it is just a blue plastic pin to hold on the bacon.
Here's the thing: how can the bacon crisp in time for the tenderloin to cook to rare or to medium rare? Answer: it cannot. Therefore the bacon must be removed and given a head start, then put back on so its fat and its flavor can be imparted onto the tenderloin which has neither on its own. Or is the idea for the bacon to remain squishy. Ew. I hate that.
Frozen spinach and frozen corn are thawed. A bowl is prepared to accept the spinach and corn combined with cheese and with an egg separated, the white portion whisked to stiff peak. Like a soufflé, except more casual than that. This is bowl 1 ↓, buttered and with grated Parmigiano stuck onto the butter.
This is bowl 2 ↓, the thawed and squeezed spinach and corn, along with chile flakes, salt, and pepper.
A nick off the ol' wedge of cheese nabbed from the refrigerator cheese drawer. I have quite a good selection in there, this will do as well as any.
Bowl 1 with the combined ingredients.
Baked at 375℉ / 190℃ for 25 minutes. It did not puff up like a regular soufflé because there was only one egg white and quite a lot of vegetable material by ratio. A sauce was not prepared either. It is all very careless, just a little something to lighten the vegetables. I'll tell you what, though, with those two cheeses, the Parmigiano forming a toasty crust, it sure is delicious.
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