- Hey, I'm John Kanell and today on "Preppy Kitchen"
we're making an easy, delicious frittata
so let's get started.
Preheat oven to 400 Fahrenheit.
We want it nice and toasty
by the time our frittata is coming together.
First off, I'm cracking eight room temperature eggs
into a large bowl.
This is one of my favorite ways to do two things.
Use up veggies in the fridge and feed a bunch of people
in the morning or later morning for brunch.
No one wants to stand over a pan and make egg after egg.
A frittata is one of the best way to feed a group of people.
And I have to say,
I don't think they're as popular as they should be.
One reason is people might think they're a bit complicated.
They're not.
You might think, oh, burnt eggs.
That's what I thought. I hate burnt eggs.
But a properly made frittata will not be burnt.
It'll have a silky, custardy texture
with all that cheese, and it's amazing.
One, two, three, four, five, six, seven.
(laughs) You lose track.
I'm adding 1/3 of a cup of heavy cream to this.
This is gonna give us a lot of richness
and hold everything together.
Grab that whisk.
And here's the important thing.
You're not gonna go crazy on this.
Don't do that, please.
We're gonna gently mix this together
just because if you work too much air into the eggs,
you'll have a lot of little bubbles.
And as you might know from baking,
those bubbles expand in the oven
and it'll be spongy and dry and not silky.
So just give it a nice little whisk
just to move it together.
Not going. (mimics blender whirring) Mm-mm.
This is great.
I'm also seasoning this with about half a teaspoon of salt.
This gets set aside. I have a 12-inch skillet.
This is where the magic happens.
It needs to be something that you can pop into the oven
so no plastic handles, has to be oven safe
otherwise bad things will happen.
(smoke alarm beeping) (fire truck siren blaring)
I have a little bit of prep work to do
so I'm gonna be chopping an onion.
Just give it a rough chop.
It doesn't have to be perfect at all,
although a finer chop might be nice.
I'm not gonna have you hanging around chopping
and waiting for stuff to get warm though.
We're gonna stage this out
so it all comes together with no waiting
'cause chances are, if you're making a frittata
you have family that's hungry,
guests that are coming over
and you don't wanna hover and waste time.
(knife tapping cutting board) Okay.
Go ahead, heat your oil up before you chop that onion.
Three tablespoons of olive oil right in there.
Once your oil is shimmering in the pan like it is now
we can add that onion in
which of course you chopped while it heated up.
And we're gonna stir this occasionally.
I want these onions to get translucent
and even take on some color.
I love caramelized onions
so we could take them in that direction if you want.
While our onion is cooking and you're stirring occasionally,
you're gonna mince up four cloves of garlic.
Give this garlic a smash. Very satisfying.
Keep stirring occasionally.
Say goodbye to that papery skin
and hello to sticky garlic fingers, but it's worth it.
And I'm using like four or five cloves of garlic.
I just really go by the mass of the garlic and how I feel.
So however much you want, it's really gonna work out.
Since I have a minute or two left,
I'm gonna add some veggies that I like
that are in the fridge today.
So I have have some zucchini.
And we want about three cups of veggies
so it's really up to you whatever they are.
You could add some squash into this.
There could be potato or sweet potato.
I would just say to go on a slightly thinner side
for chopping, just so things cook up evenly
and you have nicer bite-sized pieces.
In fact I'm gonna make good choices
and quarter this so they're smaller.
Stir maybe a little bit more frequently
if you see any browning occurring.
One bell pepper.
I love some bell pepper, but if you don't like it,
something else, like, anything will work.
Hmm, this is really getting very hot.
A lot of color. Ah.
All right, the last thing I'm gonna add today
is a little bit of asparagus.
I'm just gonna chop it up into bite-sized pieces.
I'm not gonna add too much of the woody stocks.
I actually like to shave these down and cook them,
use 'em for other things.
Gonna add my garlic in.
Mm, so fragrant right away.
Now I'm adding my chopped veggies. There we go.
The asparagus, the peppers
and our zucchini and stir it up.
And also a lot of this moisture is gonna cook off.
Too much water in here right now.
And depending on your veggies,
this'll be about five to eight minutes
so just stir, stir, stir.
And I'm over medium heat still so it's not super hot.
And it's just gonna cook these guys
until they're crisp, tender
so you still have a play of textures
and it's not just like a mushy, silky frittata.
These guys are almost where they need to be.
They're almost crisp, tender
so I'm gonna add some spinach right now,
just like a handful or two.
You can see the leafy greens wilt really quickly.
And yeah, you could have used kale in here.
Swiss chard is one of my mom's favorites
that I love as well so whenever she comes over
when we make something like this,
she would definitely bring some Swiss chard from her garden.
So this is where the magic happens.
I told you earlier that I do not like burnt eggs, nope.
But these are gonna go into the oven.
Our eggs aren't gonna burn
because we're gonna cook them properly
and they're gonna be over a bed of veggies.
The veggies are gonna get the blast of heat from the pan.
Veggies and some cheese.
Right now I'm spreading over about a cup of shredded cheese.
Any cheese you like will work well.
Goat cheese, delicious, Gouda, amazing,
some mozzarella, cheddar, Jack, anything you want.
I have my egg mixture right here.
I'm just gonna pour that right over everything else.
(chimes ringing)
Get all that egg out.
I'm gonna sprinkle the remaining half cup
of cheese over the top.
We're gonna cook this for about five minutes
over that medium heat, just until the edge starts to set.
We're not gonna cook it through in the pan.
That would lead to burning.
If you look closely,
you can see the edge is just setting on my frittata
so this is gonna go into the oven,
400 degrees for about eight minutes
or until it's puffed and set but not burnt.
I'm just sprinkling some more cheese. It'll melt right on.
I'm adding some more mozzarella as well as some Parmesan
so grate that on.
To finish it off, I'm just gonna add a few fresh herbs
sprinkled over the top.
It's very pretty, and you'll get a kiss of flavor
and a little hint of some herbal wonderfulness.
And just like that, your frittata is ready to enjoy.
Those eggs are so silky with the cheese and the cream.
And I love the tenderness
of the veggies sprinkled throughout.
You've gotta try this recipe.
It is the ultimate breakfast and brunch treat.
And if you like this video, check out my breakfast playlist.