Hatch Chili + Bacon Frittata

Posted by Danika Brysha on

 

ALL RECIPES ARE: Whole30 Approved + Paleo-Friendly; We use no grains, gluten, dairy, soy, refined or added sugar, preservatives, or artificial ingredients in any of our meals or recipes. Ever. 
On most weeks you’ll find a delicious frittata on our menu, always featuring whatever is local and seasonal at our Santa Monica Farmer’s Market.  Talk about knowing how to make an appearance… The Hatch Chili is available for only about a month each year, from August into early September. And I thought I was playing hard to get. But fret not!  You can always sub out the hatch chili for a bell pepper, anaheim chilis, ortega chilis or whatever your chili preference might be. Even just a simple vegetable swap works! That way, you can enjoy this frittata at any time of the year.  
Even cooler, was that we got to throw into the mix our very own Chef Tony Thomason’s Big O Bacon. Chef Tony, otherwise dubbed The Prince of Protein, handles most of the meats we prepare in our kitchen, from our grass-fed steaks to our wild-caught salmon, he is the king of the grill. And while he knows his way around a plethora of proteins, nothing quite compares to his love for bacon. He even has it tattooed on his arm!  So when our bacon loving chef joined the Model Meals team on Week 2, we quickly told him how hard it had become to find bacon that truly qualified as “clean”. Conventional pork can be a very dirty meat, often pumped with hormones and antibiotics, and cured with nitrites or nitrates. And on top of that, almost ALL bacon in the grocery store or even at local butcher shops were cured using sugar, and we don’t touch that drug in our Model Meals house. 
Chef Tony hooked up with our whole-animal local butchers, Electric City Butcher, to secure some pasture-raised pork from Devil’s Gulch Ranch, and created his own concoction of celery, dates, and spices, to cure the bacon in. He then smokes it to perfection and we’re left with our beloved Whole30-friendly, thick-cut bacon. 
SHOPPING TIPS:
EGGS: Look for responsibly pasture-raised, no antibiotics. We use Gonestraw Farms Eggs. We also love the eggs from Vital Farms (and their pretty packaging too). 
BACON: Look for responsibly pasture-raised, no hormones, antibiotics, nitrates, or nitrites. Also look to see that there is no sugar or weird additives/preservatives in the ingredients list. Brands we like are Pederson’s No Sugar Bacon
GHEE: be sure to buy ghee that has been made from grass-fed cows. We make our own from Kerrygold Irish Unsalted Butter or you can order some fabulous 100% grass-fed ghee from Whole30 approved partner TinStar

INGREDIENTS:
SERVES 4
use local + organic + responsibly-sourced ingredients whenever possible
12 eggs
1 lb bacon
1 lb hatch chilis, diced
2 leeks, white part only, thinly sliced
2 sprigs of thyme
1 onion, small dice
4 Tbsp ghee
4 Tbsp bacon fat

INSTRUCTIONS:
Preheat oven to 325 degrees. 
In a large skillet on the stovetop, cook the bacon. Reserve the bacon fat and set aside. let cool. 
In a large bowl, crack the eggs and whip together until mixed well. Set Aside
Using the rendered bacon fat and the ghee, sauté the leeks and onion on medium heat for 2-5 minutes until onions are translucent. Reduce heat and add chilis and herbs. Cook for 2 minutes until aromatic. 
In a 9x9 inch pan spread the leek-onion-chilis mixture evenly across the bottom of the pan. Crumble the bacon over the mister evenly. Top with the whipped eggs. Stir entire mixture gently to slightly mix. 
Place in oven and bake for 25 minutes.
Pull frittata out and check for doneness. There should be no jiggle in the center. Story of my life. 
Let cool and cut into desired portions. 
Enjoy! And dont forget to tag us on instagram @modelmealskitchen if you try one of our recipes!

← Older Post Newer Post →



Leave a comment