Hey dudes and dudettes.
I'm Hilah and you're watching Hilah Cooking.
Today I'm going to show you how to make a frittata
which is kind of like an omelet but flat and filled with more vegetables
and very, very delicious.
Have you ever noticed how pinata rhymes with frittata even though they're
two different languages but they are kind of the same thing because with a
pinata you have paper mache and with a frittata you have eggs?
And instead of candy inside it you have vegetables inside
it.
So it's like a pinata filled with vegetables and eggs.
Let's get too it.
All righty might dogs.
I'm going to do today some zucchini and mushrooms.
You can do whatever you want but kind of the deal is you want to have an
equal volume of eggs to vegetables.
And that's kind of how it differs from an omelet.
And if you want to learn how to make an omelet I made a video on
that too.
Okay, so first things . . . That cracked stupid.
I'm going to beat these eggs together.
And you can do, I'm going to do four because it's only going
to be two of us eating this lovely thing.
But you could do up to six eggs at once if you're feeding a crowd.
Okay.
And wow, I've got really messy hands.
So, I'll beat these up and I've got some parmesan cheese and some fresh parsley.
You could use dill or cilantro or whatever you have around but I'm going
to mix those in to the eggs too.
And a little pepper.
And a little salt.
Okay, we are ready to cook.
So, we've got our pan heating up here and about
a tablespoon and a half of butter, if it'll ever get the hell.
Okay, swirl this around.
Butter fingers.
Okay, and I'll add our vegetables.
And maybe saute these for about five minutes until they get a little bit softened.
Whatever.
I can do that with these because they're about the same density I guess.
But if you were doing onions, probably want to put the onions in before the
softer things.
Or you could even do broccoli but again put that in before
you put in something like mushrooms because it's softer.
Or greens, you could also use some spinach or some chard.
Whatever, that's the beauty of it.
Okay, so these are all getting really soft and nice.
I'm going to turn the heat down to low and take this time to spread
it out all evenly so that in our finished thing you know, it's pretty even.
Okay, mix up our little eggies again a little bit.
And then pour that just, just right on top like
that and if you've got any uneven spots, which I don't because I'm perfect,
just kind of roll your skillet around to smooth it out.
Okay.
Any little weird guys popping up.
Okay.
Now at the very beginning you want to, you know you can do this a little bit
to get that runny egg under there.
But after like the first I don't know 60 seconds or so, you kind of
want to just leave it alone.
All right so this is getting pretty well set around the edges and even the top is pretty
good.
I'm going to turn my broiler on because that's how we're going to finish
it, and just let this sit over low heat for a few minutes while the broiler
preheats, and then we'll finish cooking it.
And then we'll eat the shit out of it.
All right let's set that under the broiler for a couple of minutes.
See you later.
All right, perfecto.
Okay, so you don't really want to leave it in
there until it's brown or anything.
Just until it's cooked and puffed unless you like crusty egg stuff.
So first we'll kind of make sure it's loose around the edges and then we'll cut
a wedge.
Oh man, I love that.
Oh dude, I'm going to eat this whole thing real fast.
Okay, well that's how you make a frittata.
I hope you try it.
It's also one of the recipes that I put in my Learn to Cook
Book because it is something that's really easy to make.
If you're intimidated by omelets, start out with this.
You really shouldn't be intimidated by omelets but whatever it's
your deal.
Okay, thanks for watching.
Frittata, pinata.
Okay.
See you later, bye.