Join us live this week with Well Fed Weeknights author Melissa Joulwan.
Don't miss out this week the "Well Fed Weeknights "author and paleo cook Melissa Joulwan joins us live on our MyRecipes Facebook page. With her passion for food, and adventurous spirit, you'll love watching her make paleo versions of takeout classics, food truck favorites, and weeknight staples. She'll be joining us Tuesday, Wednesday, and Thursday this week showing us her grain, dairy, legume, and soy-free recipes. Be sure to tune in and grab a copy of her newest book, Well Fed Weeknights, which features easy, paleo recipes that are ready in 45 minutes or less, tips for navigating the grocery store and tricks to cooking quicker and eating slower.
Fretta from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less by Melissa Joulwan
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, the monster breakfast (or wholly pleasing dinner) served 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 2–4Total time: 25–30 minutes
1–2 tablespoons extra-virgin olive oil4 ounces white mushrooms1⁄2 medium sweet onion1⁄2 green or red bell pepper1 small jalapeño4 ounces nitrate-free ham steak2 ounces Applegate Farms Uncured Pork Pepperoni2 ounces Applegate Farms Natural Genoa Salami8 large eggs1⁄2 teaspoon salt1⁄4 teaspoon ground black peppergarnish: 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 mush- rooms 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."