I grew up in eastern Pennsylvania, where hoagies were known as "subs" and homemade rolls from Philadelphia were trucked into local sandwich shops and restaurants...Read More
Paleo Fretta (Paleo, Whole30)
I graduated from Syracuse University and during my four years there, I ate a LOT of frettas at The All Night Eggplant diner—usually with a toasted everything bagel on the side. I don’t usually like omelets, but this fried-up mess of meats, veggies, and eggs is an awesome way to start your weekend, or end a day that calls for brinner.
Let’s get something straight right off the bat: This recipe is neither a true frittata, nor an omelet—and it’s more than merely scrambled eggs. It’s a fretta, served up in greasy-spoon diners all over central New York. It’s loosely based on an Italian frittata and usually incorporates pizza toppings: pepperoni, mushrooms, peppers, and onions. It’s kind of like junk food made acceptable with the addition of protein-packed eggs.
Serves 2–4 | Total time: 25–30 minutes | Whole30 compliant
1–2 tablespoons extra-virgin olive oil
4 ounces white mushrooms
1/2 medium sweet onion
1/2 green or red bell pepper
1 small jalapeño
4 ounces nitrate-free ham steak
2 ounces Applegate Farms Uncured Pork Pepperoni
2 ounces Applegate Farms Natural Genoa Salami
8 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
garnish: fresh parsley leaves
Prep. Warm 2 teaspoons oil in a large, nonstick skillet over medium-high heat for 2 minutes. While the oil heats, slice the mushrooms, dice the onion and bell pepper, and seed and mince the jalapeño; set aside.
Cook the mushrooms. Add the mushrooms to the hot skillet with a pinch of salt, and stir to evenly coat with oil. You’ll hear them sizzle! Continue cooking for 1-2 minutes, stirring frequently, until they release their moisture. Continue cooking over medium-high heat, stirring occasionally, until all the moisture has evaporated and the mushrooms begin to turn brown, 5-8 more minutes. Transfer the mushrooms to a plate.
Sauté the meats and veggies. Add another 2 teaspoons of oil to the skillet and warm it over medium-high heat, 2 minutes. While the oil heats, cut the ham, pepperoni, and salami into large dice; set aside. Add the onion, pepper, and jalapeño to the pan and cook until just crisp-tender, 1–2 minutes. Add the meats and cook them until they begin to brown and crisp, 4–5 minutes.
Add the eggs. In a small bowl, whisk the eggs with the salt and pepper and pour them into the skillet. Allow the eggs to set a bit, then gently stir to create large curds. Cook to your desired doneness. Turn off the heat and mince the parsley.
To serve, divide the eggs among individual serving plates and sprinkle with parsley. Devour immediately.
You Know How You Could Do That?
Got white or sweet cooked potatoes? Add cubes to the pan while you brown the meats.
Cut the veggies and meats in advance and store them in separate airtight containers in the fridge. Then when it’s time to eat, start with “Cook the mushrooms.“