Frittata - The Perfect Egg Dish
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- Опубликовано: 17 июл 2019
- The world's finest egg dish also requires the least technique. Thanks to Skillshare for Sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: skl.sh/adamragusea2
Хобби
"It requires 0 skill to make"
You underestimate my inability to cook
Im from your liked video playlist lmao
Lol was thinking the same
What the hell are you doing here
@@robert58 He watched the JoJo episode with Tonio in it and got hungry
@@hyperfry7560 same
I'm a 23 year old Brit and you just taught me that a broiler is the same as a grill. My sheltered mind thanks you.
sFGilly it’s not the same. The broiler is usually found in an oven, and applies heat from above, whereas a grill is its own appliance, usually outside, where heat from coals that have been set on fire hits a grill rack, which the food is on (heat from below).
@@milyon8910 in the UK the broiler function on an oven is called grill
@@milyon8910 lol.
sFGilly why would you know that? It’s perfectly normal not to know dialect from everywhere else in the world
I had my suspicions but now I know
I also call it: "Scrambled eggs with whatever I have in my fridge"
lol
I'd call it more of an omelette instead of scrambled eggs.
True with dairy version scrambled eggs 😀
Egg cake with leftovers
@@faheem3721 egg pot pie
I... I just realized the thing I do with egg already has a name and I'm not a culinary genius. Darn.
Yes you are because you thought of something people make and love.
Yes, you're a genius!
That just means you can make good food without a recipe!!!!
this replies are so wholesome
@@adeleemiliabellamy4193 I began the wholesomeness
*can you make a video finding out if melted, softened or browned butter makes the best cookies?*
WalnutTime melted=chewier, flatter, crispier edges. softened=taller, cakier, softer. browned=nutty flavor and you can use if softened or melted, maybe add a tbsp of water to cookies if you let it cool to softened stage because you lose water in browning, probably not necessary though. Better/worse here is super subjective because the results end up being pretty distinct from each other.. I like browned butter i have friends who prefer softened.
What about the clarified type?
Melted butter makes it spread more, softened butter makes normal cookies and brown butter makes the cookies, by texture wise, better.
But, it would be a pretty good idea for Adam to make a video about it.
@Kayal Mohanadas ye, good comment
or anything really :)
3:53 "it should be soft but bouncy."
amen brother
Can take it in many ways
requires no technique
Hallelujah
( ͡° ͜ʖ ͡°)
Good egg from good chicken with good cheese from good cow. Nice.
Hey, you are here! Your channel is amazing.
Can’t wait for that impact of meat on the environment video!!! (From New Zealand, the land of grass fed beef)
Good
From good students from good university
shut up u right wing, fear mongering, misinformation spreading fool
This is the video that really unlocked my cooking adventure. I'd been watching a number of Adam's videos before this one, but this is where I went "hey, I could do that" and started making new things. Since then I've really started to expand my horizons and learn more about cooking, and it's been a fascinating journey. Thank you for that, Adam.
So, my omelet mistakes are called a frittata? That’s handy 😂😂😂
How can you fail an omelet? What is wrong with you people
@@CosmosProvider when I was 11 I tried to cook an egg. Bot only was the heat indirect it was also low as ther was a metal rack thingy that made the small pan more stable. After 5 minutes with no progress I put away the pan and proceeded to try to grab the metal rack. Ouch.
Popular minecraft Hussain what was the need to comment that lol
@@pirate6616 the response to cosmos provider's comment "How can you fail an omelette"
@@CosmosProvider omelettes don't always cooperate when folded.
Yes! Perfect! This is exactly the kind of video I'm looking for. I like how you breakdown the dish: it's shallot base, then thin meat, plus veggies and herbs. It allows people to understand a dish's components and cooking order. It allows you to be creative or use what's on hand rather than randomly search out rare ingredients for something specific.
The veggies in the video were already cooked. If starting from raw, then they may need to be cooked before the meat.
I’ve ended up eating this every day since quarantine started and I’ve never gotten sick of it. It’s always a high point of my day. Thank you Adam for making this quarantine just a bit more bearable during these crazy times.
Tried this out today for breakfast with bacon, parsley, dill and a bell pepper! Really easy and fun to make, loved the texture and especially the brown crunch on top
As an Italian, I can can tell that's an authentic frittata, and a very nutricious one!
We usually make frittata because it's quick, so most of the times we only put Zucchine (or zucchine's flowers) or potatoes and onions, but really you can make a frittata out of anything. Also, pasta frittata is a thing. When you got pasta leftover, as Adam said, I can assure the result is great. My favourite one is probably tuna pasta frittata. Also, we usually flip it like pancakes (if you're brave enough) or with the help of a plate, as Adam did towards the end of the video, instead of using the grill to cook the top.
Good to know! I have only pans with plastic handle so can't put them in the oven, will try to flip it :D
Nice 🤤
EPA! Mil gracias, Lorenzo Terrasi
Hey. I know i am a bit late, but i have a question. How do the potatoes cook in a frittata? Do you just put them in with the onions and they will get soft by the time the dish is done?
@@istvanszabo5745 pre-boil your potatoes for 4-5 minutes then you can add them in small bite sized pieces to the pan or fry them off in a pan until they are lightly browned and slightly crispy.
Not gonna lie, I refer to frittata as egg spongecake.
I refer to frittata as crustless attitude quiche.
Not gonna lie these names sound better
Omelette pizza.
Umm.... y wud u even lie about what u call ur eggs ass?? Weird man
Pierre Sihite how do u prounce ur last name? Shiet?
Awesome! I've been making frittatas for years. I usually like to put the cheese on top so it gets brown and bubbly under the broiler. Some of my best ingredient combinations have been:
- Bacon, potato, and cheese
- Shrimp, asparagus, and potato
- Broccoli and cheddar
- Cooked penne, red peppers, and purple onion
- Chicken and spinach
Can you use pasta even if it has sauce on it?
@@chawndel8279 no clue but I should try and tell us!! I bet it would be really amazing omg
Wow, I've been making Frittatas for years now and didn't know it. I called it an egg pizza and came up with the idea when I was too lazy to make a proper omelette one morning. They are crazy easy to make and you can use virtually anything you have on hand. My go to is swiss cheese, onion, mushroom and ham (all ingredients I usually have on hand).
You what else what make that egg dish more than perfect? Squarespace.
It's actually the real Justin, less than a minute after the upload. God damn it.
WOAH UR BACL
justin is back lmao
You what else makes comment better? Grammar
You know*
Why I rehash memes from old videos into oblivion instead of talking about what's happening in the current video
Megane kun yeah but where's the vinegar leg tho
I got roasted for these same sentiments in a previous video 🤷🏻♂️
Memes? What memes?
VINEGAR LEG IS ON THE RIGHT!
@@jcwalker722 He's referring to the comments.
"Its best to be conservative with the broiler."
i had to learn this the hard way
and then learn it a few more times
Single guy here, been doing endless variants of this for many years and I'm with you all the way. The base can include a protein or not. I'll start with smashed garlic and chunks of chicken or raw shrimp or raw scallops or frozen meatballs or leftover anything. Then maybe some green peas. Then the eggs, beaten with dry sherry instead of milk and maybe mixed with pepper, curry, Thai chilis, anything. If I didn't add peas, I'll cover it all with creamed spinach, then cover that with cheese. Then it goes under the broiler (grill) until the creation is done. I think we both do essentially the same thing. The beautiful aspect as you say is that you can't get it wrong, the only ingredient you absolutely must have is eggs. This is indeed the finest and easiest egg dish out there.
The word "Frittata" reminds me of the show 'Xavier Renegade Angel'
Was hoping for this comment
I thought it was "Frutatta" or something like that... anyways, thank you for reminding me Xavier existed while high.
OOH, FRITTATA
TASTE THE PAIN
Jimmy Swenson thats the spîce
Frittatas are such amazing dishes. When my mom made frittatas, she would just dump in any leftover meat and veggies we had lying around, making it such a great and easy dish
So true about the convenience of these - I like to throw in some chorizo, cured salty bacon and sweet cherry tomatoes. So good, so easy.
My Dad (who was Puerto Rican) made bomb Spanish omelettes every weekend when I was growing up.He made it look effortless and it was so delicious . He has passed away and I miss his cooking so much
Frittatas we’re one of the first recipes my dad taught me to cook, and they were one of the first things he learned from my late grandma
Glad to see it get some attention :D
Thank you Justin for making me look at your liked videos and see this wonderful man cook
Thank you for not putting the ad in the middle of the video!!! Perfectly done.
I’ve made this once and it turned out great the first time. Nice way to use leftovers and open ended so you can make it with the ingredients that suit you. I have another one in the oven now.
Just made this after watching the video, I had onions, kale, and a mexican cheese blend, followed the same cook method, came out great, thanks!
Finally!! Now I know what a broiler is. Thanks Adam 😂
Broiling is grilling from above in the U.S..
Morphis Jonze no broiling is broiling. You silly lymes !
i see, so it is basically the heat from above setting in my oven. I always wonder wtf is boiling in an oven, now i know, so thank you Morphis Jonze
l cy broiling is not grilling in any way shape or form . That would be like saying frying in a pan is grilling. When you grill the meat gets laid on the hot grill underneath it which is being heated from the heat source. The meat juices drip onto the heat source and create flavor. Non of that happens when you Broil.
@@MichaelRei99 Here in Australia grilling is when the metal on the top of the oven get red hot it is broiling so it depends on where the previous commenter lives
“Brits would call that a grill”. I appreciate how you know and include these bits of info.
brits would call it a sirloin
Hey Adam, you're doing a great job on this channel, keep up the great content!
Genuine question:
I've noticed you're not too concerned in videos about shaking or moving cookware on your glass top. I've read and heard that can scratch it badly, so I've always been REALLY careful about mine. Am I being too cautious?
Also, I'd like to suggest maybe a video about proper cook top maintenance?
I'm the same way, but I mostly cook in cast iron. I wouldn't shake heavier pans on a glass stovetop. I'd be more willing to do it with a light stainless steel pan or baking sheet, but I still do all my shaking off the surface of the stove. I wish I could switch to a gas range.
not so much as a real answer but from personal experience, i have had no issues with my stove top that ive had for 3 years now
From my experiance pots/pans don't really scratch glass-ceramic stoves but I do avoid dragging them all over the top (doens't mean I don't drag them occasionaly though).
@@gregavrhovnik4572 I have a scrape on my stove top that suggests otherwise... But it's possible that someone place one of my cast iron pieces too recklessly.
You can't scratch glass with iron/most metals because glass/ceramic is harder. However impact can obviously shatter the glass top
I put cooked/cooled spaghetti in my frittata. because it makes it go further. thats what my mama always said. she also said recipes that used more than 2 eggs were expensive ❤ all that aside, my frittata is very special filled with lots of flavors. cheese, cream, asperagus, mushrooms, prosciutto, fresh parsley, cooked spaghetti, and of course eggs. just soo much goodness!
Gosh darn it Adam, your videos are so good that late night hungry me keeps watching them all over and over again
I just made this without the prosciutto and it turned out so delicious. It really does not require much skill, you know its done when you smell the deliciousness. The smoked gouda really takes it to another level.
“And for holiday, I am going to India! Brits would call that a colony”
Thanks for the regular uploads Adam, my girlfriend is appreciating the food I'm making.
Another fine video and recipe. I'm going to be watching all of these. Thanks very much again!
Just made a frittata based on this recipe. All I had on hand were white onions though. Added some garlic and green pepper, as well as a home grown tomato before putting under the broiler.
This is better than any omelette I've ever made and was far easier, plus I have leftovers. Thank you Adam!
Frittatas are my favorite thing to have for breakfast, though I usually fly by the seat of my pants when making them. I was so happy to see that I basically make it the same way that you do, yet I never thought about using the broiler to brown the top. I usually just wait until one side is super done and then flip it over with a massive spatula. I will try the broiler next time, it’ll probably be prettier and give my frittata less of an oily finish on both sides.
I do these all the time, but I have potatoes and carrots, chopped and raw, in the pan for a good 10 minutes before putting in anything else, like bell pepper, onions, and then the eggs. Feta cheese in the eggs is a tasty combo. Also I finish on low low heat, under a lid so I get more of an omelette finish, but you do you!
One of my favorite childhood food dishes grandma used to make... by far, thanks for the reminder...
Fricking love this recipe. This is so easy, it's so easy to modify, takes barely any effort or time. I like this so much. Tastes better than a small, salty pie even. Made this at a grill party with my friends on the morning after drinking, just gathered up grilled sausages, ham, some red onions and boiled potatoes, cheese and eggs and got the whole group a good breakfast.
Nice to see the "organic egg farm guy" again, super cool
Just made it this morning. Realized that even when you mess up a frittata, it will still taste good.
what kind of pan can you use?
You cant get to 10000 subscribers
I've been watching you off and on for a few months now... and since I started using your salting technique besides the food tasting better my BP has went from 147/93 to 128/84 in around 2 months.
I'm 42 & my dr was going to put me on medication. Now there's no need...
Thank you!
I actually use a propane hand held torch to cook the top while the range cooks the bottom. Works for me very well.
Guess what I’m having for dinner tomorrow?
Probably pizza?
nobody cares?
@@damian34 Obviously someone cared enough to reply my man. ;^)
@@damian34 if no one cares or someone cares, you don't need to be rude bruh
@Marek Polansky hmmmm maybe but i think hes making a burger
Adam is living proof that if you say something with enough confidence, it will ALWAYS come across as legit.
Frittatas are a common (and popular) occurrence at my house for all the reasons mentioned in this video. Easy, great for leftovers, tastes damn good, something to have with a salad.
the insight and reasoning on top of the recipe makes these videos remind me of good eats.
What kind of car does an egg drive? A Yolkswagen.
I add butter on top after it's baked and cover in foil. Then I add fresh parsley or cilantro.
The shaking hint really worked, thanks!
Saw the video this afternoon, made the dish this evening. It was REALLY easy and delicious too. Thank you very much. Subbed!
Here's the written recipe he didn't add that I cobbled together from the video . I like to copy the recipe into Google Keep for a quick reminder so I don't have to go back to the video every time I want to make it but I also add the RUclips link to the top of the Google Keep note so it's easy to get back to the video again if I want to. If you're trying to copy a recipe from RUclips with your phone, it won't let you unless you download an app like Universal Copy which is only middlingly successful. Annoying, especially since Google doesn't stop you from copying it on the computer. Since I generally Chromecast cooking shows from my phone to the TV, I prefer RUclips cooking channels where the cook also has a web page with written comments and details, but Adam's recipes are interesting enough to make me take the extra trouble.
Heat up some olive oil in a non stick pan
Slice thinly and throw in 1 or 2 of shallots
Roll up and slice 3 slices of prosciutto or other meat
Let get crispy in pan
Slice up some cooked greens and dill but don't put in pan yet
Beat 2 eggs per person with a glug of milk or cream
Add some pepper
Turn on broiler to low
Ounce or 2 of cheese and add half to eggs. the rest to sprinkle on top
Add greens to pan and mix. Egg mixture and solid mixture should be fairly equal.
Add eggs and stir
Sprinkle on rest of cheese
Place under broiler
Done when eggs look solid
If you want the cheese browned on top, turn broiler on high for a minute.
Frittata should be soft and bouncy. Best when cooled.
Careful with broiling non stick pans. They're usually not broiler safe.
I kept expecting him to address that, but I guess not. Love the video anyway.
He recently addressed the topic in one of his new videos, I suggest watching it. It's pretty comprehensive and based on science.
@@jas7256 Cool i'll check it out. Thank you.
FunkYoLove
It should be set enough at that stage to move it onto a plate for the final, high temp broiling.
I don't have a non-stick pan, i have a super-stick pan
That looks fabulous!! Thanks for posting.
Hello adam! I and my mom have been following your recipes and we love your videos! Thank you so ever much! I love you!
Anyone know the rough temps of the broiler? UK pleb here, we don't get Low/High options..
xavier is pleased.
OOOH FRITTATA
I see you're a man of culture as well!
Very nice, very nice
I need season 3
@@Josuh dont we all
@@kit-ekat8139 y e s
Thank you for your videos! ive been cooking way more and i have had way more courage to experiment!
hey adam. I made this and it was the first time i used my broiler. It was so good. Thank you so much. Delicious
I remember when I had to watch TV to have uninteresting ads completely unrelated to my interests shoved down my throat. Luckily, now I get that even in RUclips channels that I like. Hooray for progress.
Can you please do a video on mug cakes/brownies?
*YES*
Yes
Yes
Yes
yes.
Great instructional video! Thanks!
I love watching your videos! I might try this out!
TIL the weird kind of "omelette" I've been cooking my whole life is actually called a frittata!
Thanky you Adam that I can try skillshare with your link ! Cheers mate !
Very smart to finish on a broiler. Stove top cooks from below, broiler cooks from above. Result is even cooking without the leathery brown exterior you sometimes get with a farm-style omelette. Bravo!
Thank you for clarifying the broiler/grill vocabulary
Prosciutto? Shallots? Hold on let me pull out my Ferrari and use the boot as a table cloth.
You can also use ham and green onions, which are way cheaper. He did say any onion and any cured pork.
Wait aren't prosciutto and ham the same thing
@@malcolm2920 no, not really. prosciutto is a type of ham but it works only one way, just like gouda is cheese but chees is not necessary gouda
@@Roystone730 in italy we have prosciutto cotto and prosciutto crudo
I think cotto is closer to ham and crudo is what foreign people call prosciutto (?)
God why i am talking about food
You would be correct. I believe the Brits also call prosciutto crudo "Parma ham".
Great video! Quick question though. I cannot due non-stick pans due to a very weird health issue with that non-stick coating, so what would you recommend as a replacement for situations like this? I'd guess a cast iron skillet due to being broiled, but any advice would be appreciated. Thank you!
A cast iron should work just make sure its well greased
Use parchment paper
If you season your cast iron properly it will be as non-stick as a Teflon pan.
fakeaccount900 all these guys already have you great advice but if you want to go the extra mile I hear a lot of people make their own non-stick pans by essentially baking layers of vegetable oil which causes the oil to “glass” or crystallize. A RUclipsr named alex made a video about it.
Cast Iron, Carbon Steel, or Fully-Clad Stainless Steel are the best for versatility, although CI or CS are the best for being non-stick.
Dude ur channel is amazing.. One of the best food channels I've ever seen..... Keep up the good work....
Great video. I made one last week.. made a spinach frittata, using my cast iron pan, just like Grandma did. Having this quite often on Friday nites when we couldn’t eat meat.
Gouda cheese: from the city of Gouda
American: makes cheese and calls it Gouda
Gouda cheese: Am I a joke to you?
We don't even pronounce it right! It's closer to "HOW-da" if memory serves.
@@hiimemily It has a very intense pronounced 'G', but you're right about the "ow-da" :)
GGGGGGGGGGGGGGGouda
Duwang
Adam just pumping out content. Take your family on vacation my guy!
Looks amazing
I really like the simple template for this.
My mom used to make us frittata with a layer of crispy thin sliced potatos. If you feel like it, give it a try. It's amazing
Nice video btw
That's how I just made mine right now. But I also took a bag of frozen creamed spinach, microwaved it and added it to the egg mixture. So easy and delicious.
I do the same, I use the 'planer' side on my box grater to cut paper-thin slices of potato while wearing a heavy work glove so I don't cut myself (I don't have a mandoline), they take just a couple of minutes in olive oil in the skillet to cook through and get crispy
0:31 "throw in a liitle olive oil"
Gordon Ramsey: nice, but needs a little bit more
Nothing like a good frittata! That looks so yummy great job
Very well presented.Thank you.
Yey Adams uploaded!!
Second best egg dish ever: Quiche. Tastes so good!
Also, when I make frittata, I add chorizo it makes a spicy kick.
The French call American deep dish pizza a quiche made from cement :-)
Im tryin this, thx Adam
Beautifully made.
Next video: why I season the seasonings before I season my food
no his next video is obviously: why i season my seasoning before i season my seasoning with seasoning before i season my pre-seasoned food
Next video: Why I stopped reading the youtube comments on my youtube videos.
lack of swag, So much seasoning
All egg dishes are The Perfect Egg Dish!
I made this tonight and it was excellent!
Looks amazing.
He probably gave his children white wine instead of baby formula or milk
And they look good on it too!
pretty tasty
Carlos I agree with Rare, especially when they are perfectly seasoned
@@rawr2817 Why I season my oven and not my kids.
Your videos are the best! Keep the good work up!
I do these a lot, never tried the broiler - gonna try that today!
👌 Pefecto , thank you for this video . Been looking to see how you do this
Yet another great one Adam. Sounds like Spanish but this is very Italian. I think a frittata should be eaten at room temp ideally. Adam explained this wonderfully and everybody should know how to make this, including children! Perfect "too hot to eat" food, and fast and easy for breakfast, lunch or dinner. Definitely great for "make ahead". It keeps in fridge for at least 2 days, then nuke to room temp. not too long or it will be tough. Or just take it out in advance.
My two cents: I don't usually use the broiler. Just when the top is set or close, flip it like he did with the plate, to pretty up the other side. Or you could just cover it, take it off the heat and not even flip, nobody will ever know. (wink) But who looks at the bottom anyway?
I have made hundreds of these, fillings options are endless. Really any kind of cheese will do, I like feta if I have it. And who needs prosciutto when bacon is also good and cheaper? Or ham or sausage. If you are ok with onions, start with that. But spinach, mushrooms, frozen anything like peas or cauliflower, bell peppers, zucchini, olives, etc., (use any combination that you like and have on hand. You will find a winning combination. Herbs are optional, imho, but a pinch of dried oregano is really nice.
I often serve this with fruit, like melon or not. But peaches are cheap and delicious this week.
Bon appetite!
I used ham in the frittata but bacon on the side. American thick cut bacon.
Love Fritatta. I take mine to the next level by crumbling some Dutch feta and leaf spinach on top after taking it out of the broiler. The contrast of hot, savory Fritatta and snappy cold spinach is glorious, and the fetta adds an extra creamy sharp zing with the brine that brings it all together.
Made this today, it's great. Thanks Adam! Although I think I'd have better success in my oven baking then broiling. Even on low I think my broiler was a bit too hot. Browned top and liquid underneath.
Same. Maybe I'll try lowering the rack another level. Burned egg, liquid inside.
This is an excellent recipe, we do it all the time.