Fretta

Not Frittata. Fretta's are a northern New York phenomenon.  They are sort of like a frittata, but are more of a scramble.  You see them in diners.  There are lots of minor variations, but they all follow the same basic formula.  They come in halfs or wholes, and usually the whole ones have a warning that you probably won't be able to eat the whole thing.  Man vs Food features a visit to Mothers Cupboard and eating a monster fretta in season 3.  He calls it a frittata the whole time.  Bugs me.

This is a great brunch dish on a cold, winter, weekend morning.

Bird In Hand Fretta Recipe

1# potatoes (precooked)

1 medium onion

2 green pepper

2 cups broccoli 

1# breakfast sausage

2 fistfuls of pepperoni

6 eggs, beaten

salt and pepper

You need 2 saute pans.   The second one needs to be the biggest pan you own.

1. In one pan brown the potato.  In the second, saute the onion, pepper, and broccoli.  When the potatoes are done, add them to the onion/pepper/broccoli pan and keep covered over very low heat.

2. Cook the sausage by itself, drain, and add to the big pan.

3. Cook the pepperoni by itself, drain and add to the big pan.

4. Turn the heat  way up with the cover on and let everything get really hot for a minute.

5. Add the egg, and turn once or twice to ensure even cooking.

Fretta's are traditionally served with cheese on top and hot sauce on the side.  Enjoy!