It's been a very rough year for me. My passion for cooking has become my solace, my therapist, my friend. Your videos and your smile..your recipes, has really expanded my desire to try cooking something NEW. Your Greek dishes especially..just amazing. Thank you for your kindness and recipes, Christine ❤ love from Missouri
thank you so much for your kind words. I'm sorry to hear that you have had a rough year. I hope things are getting better. I am preparing to shoot some new videos also. Be well
I had forgotten I had seen this video - until the clever shots of that renegade egg shell. The wit of the camera person ALMOST upstaged your wonderful performance. Bravi a tutti !
Hi Christine, Just wanted to thank you for all the amazing recipes! Can you please make tsourekia that includes oranges in the recipe ? It would be much appreciated !
Frittata has become what I frequently use many eggs for, & do so quite often. I make them a little differently than you do, in that I don't put it in the oven, though yours looked spectacular. I too discovered how good zucchini is in a frittata when I had a couple small squashes leftover, one a zucchini & one a yellow Summer squash. So n my nonstick 10" pan, I caramelized some red onion, sliced up & added the squash, then after they cooked together a while I added a few sliced Baby Bella, chopped fresh parsley, dry oregano, Pink Himalayan sea salt & black pepper. While they were melding & coloring up, I blended together about 9 eggs, a pinch of pink sea salt, some pepper & about 1/2 cup of whole milk, then poured it into the pan & put the glass lid on. I let it set up a bit on a med-low burner, lift off the glass lid on, then with a Silicone spatula, just like when making an omelette, I begin to pull in from the sides so the set up egg & veggie mixture is pushed up a bit, moved towards the center, & allowing some of the still runny egg mixture to make contact with the pan to cook. I then add the cheese, usually a sharp cheddar & might shred some Asiago, parm or add some feta - but most often just keep it simple with the cheddar alone. Then I turn the burner down to low & place a glass lid back on, while I make my toast, or have some coffee. As you know, the lid keeps the heat in so it steam sets the mixture in a couple minutes, & it puffs up a bit. Within minutes, it's nearly set but still moist on top. So I slide the frittata onto a big, pretty round serving plate, put the pan upside down, & over the top of the frittata, then lift the plate with the pan over it, holding it all firmly in place, then quickly flip the plate & pan so the frittata is back into the pan to brown up what had been the top. Then place the glass lid back on so it retains as much heat as possible. After a few minutes, even though only set on low, the bottom sets a bit more, & it colors up a bit & it's done. I just slide it back onto the serving dish, & the most colored bottom has become the top. This way I don't have to worry about the bottom becoming overcooked or stuck to the bottom of the pan while in the oven, plus it's faster & there's no additional cost of heating up the oven - & without heating up the kitchen, which I prefer, in the summer months especially. Also I use less veggies in mine than you do, & maybe more cheese. With the amount of veggies you made, I'd have enough veggies for a total of three frittata, or one really big one, but it sure looked delicious. I've used some leftover home fries cut up, plus veggies, so I like the idea of browning up some grated potato to add. These are like a crustless quiche, & so easy & inexpensive to make. I sometimes have mine with salsa & a side salad. They keep well in the fridge & now that I'm living on my own again, this gives me several quick meals with toast & maybe some bacon or ham. They're just as good at room temp too, so the perfect brunch item or for a take along meal if I have to go somewhere, to eat on the way, or to have later with a salad, & have a very nice nice lunch with me for whenever I can stop & eat something. It travels well when wrapped in wax paper & then put into a plastic bag, or when added to a plastic container with a small salad & dressing in a small container, for a picnic lunch in a park.
I made this last night for my wife and it was beyond easy and it was soooooo tasty. You'd think it was just an omelet, but it's so much more than that. Thank you so much for the inspiration !!
I love the look of your frittata and have to try making that one day soon and see how well I did. Thanks so much for sharing this recipe with us all and and may you all be safe and Blessed.
This looks delicious too, I make a banging frittata already but I could try this I do the cleaning my frig frittata too lol. I made the Gyros today with the lemon potatoes, tzatziki the whole 9 yards I even made a lemon cheesecake to use those lemons with homemade strawberry & cherry compote. Omgosh it turned out sooo good everyone ate until they were stuffed like a tick! lol I could tell it was good because everyone was so quiet and after every bite I heard Mmmm Mmmm the pitas were very good but the next time I make them I know they'll be even better after all practice makes perfect. Thank you so much! So glad I found you!
Haha "full or stuffed as a tick" is something we say in the South like "yall" or I'm hangin in there like a "hair in a biscuit" :):):) you're welcome to use it anytime you like. Thanks again
Hi Christine...oh my THAT looks sooooo good. I had to stop myself from licking the screen. Betcha it smells just heavenly. I'm gonna go look in my fridge and see what I have...drat...I remember using up the bacon yesterday. I'm gonna definitely make this. So hungry now...time for breakfast...nothing will be as good as what I'm looking at here. Thanks for this recipe...and the demo. Stay safe.
I thought that was hilarious and am glad you noticed it. I had no clue until I saw the video and it was perfectly timed for my ' I should get an 8.5 " on my cleaning skills. Thanks for watching
Hi Christine, I just found your channel and love your style of cooking using my favorite ingredients: olive oil and fresh/dried herbs! Excellent! Thank you for sharing!!!
Love all your recipes . Made your Beef- Barley soup yesterday . It was wonderful! Thank you for all your common sense tips and thank you for sharing with anyone who might toss small bits of leftover vegetables. And cheese. I always save and try to use - not everyone does.
I love your recipes!! Also love they usually use ingredients we have at home instead of gourmet items only found in specialty stores! Thank you Christine from Thunder Bay ON.....
My pleasure ! That is the point, to help everyone make the most of what they can easily get and to make substitutions but still cook something amazing!
I'm Spanish and Spanish omelette (tortilla de patata, the classic one) doesn't have paprika. There is another version, tortilla española, which admits almost any green vegetable, even green peas, and usually has chorizo, and chorizo does have paprika, but tortilla de patata is the best, specially when the potatoes are soft but some of them a little golden and toasted, like my grandma's. Love, Sol
I would love you to show us how to make more soups (in Australia its nearly winter). Thought a family meal of humous, tzatziki and focaccia with soup and salad or your lemon roast potatoes would be great for my husband’s birthday lunch. What do you think? Do you ever make blended vegetable soups?
Your camera person showed us the egg that didn't make it to the sink. 8.5 score for neatness is a good score. lol Thanks for the recipe I've always wanted to make a frittata but it looked complicated.
This is going to be Dinner tomorrow night !! Easy and it looks delicious. A question about that flat iron in your oven, is it always in there? I imagine that helped to get some more color on the bottom of the Frittata.
I have to ask, what stove is that? So well made I do like it. A great stove for a great cook? Yes, for sure. We have a electric energy saver stove that turns on and off all the time. I do miss my gas stove but your stove is beyond our past one. You should talk about your cook ware and stove, what you like the best of what you have. Thank you for being so inspiring. I do love to cook. Cheers
Just discovered your site. Great recipes. Makes me miss my Yia-yia’s kitchen. My question is what is that sitting on top of your oven rack? It looks like caste iron.
I do love a panini press, although I don't have one. It's great if you make sandwiches because you can get that nice crunchy exterior while quickly melting cheese in a sandwich. It all depends on your preferences.. I hope this helps and thanks for watching
@@ChristineCushing thanks for the reply, I just ordered a delonghi machine that I've been wanting for a long time. I like to cook on the weekends but during the week my dinners are quick and easy. And with a press it could be healthy too. I'll let you know how it works out.
I know I'm showing my age BUT did anyone else think of the I Love Lucy episode with Lil Ricky playing the drums and Lucy kept cracking eggs to the drum beat like Christine......no....just me? Ok lil OLD me is leaving then :)
Surprise, The majority of fat in bacon is oleic acid, the same fat in olive oil. Shortly after this video came out the AHA came out and reversed their advice on Saturated fat. It turns out saturated fat is really good for us.
![Run Away - Tzuyu(TWICE) ツウィ 쯔위 [Music Bank] | KBS WORLD TV 240906](http://i.ytimg.com/vi/KnHNNyAYiu0/mqdefault.jpg)
It's been a very rough year for me. My passion for cooking has become my solace, my therapist, my friend. Your videos and your smile..your recipes, has really expanded my desire to try cooking something NEW. Your Greek dishes especially..just amazing. Thank you for your kindness and recipes, Christine ❤ love from Missouri
thank you so much for your kind words. I'm sorry to hear that you have had a rough year. I hope things are getting better. I am preparing to shoot some new videos also. Be well
Covid will end, me loving Christine will not. Always interesting. AND she has more energy than I do at the end of a day.
I had forgotten I had seen this video - until the clever shots of that renegade egg shell.
The wit of the camera person ALMOST upstaged your wonderful performance.
Bravi a tutti !
I love when ladies cook wearing their diamond ring .. very classy ..
Thank you Christine. I like this video, especially the tip about bruised spinach vs spoiled. Good to know
Ghyslaine Belanger glad you enjoyed it. We are definitely becoming too wasteful so every little bit helps.
Wow, its just so great seeing Tina Fey develop her cooking skills
You know she is!
Your frittata is extremely healthy. Contains all nutritious stuff.
Indeed. Super delicious and nutritious.
You're an incredible chef, I'm learning so much from you.
Thank you very much ! Happy to have helped.
MyFavouriteFoods ChristineCushing in
Hi Christine,
Just wanted to thank you for all the amazing recipes!
Can you please make tsourekia that includes oranges in the recipe ?
It would be much appreciated !
Wow lovely u inspire new youtubers like me
Thank you for watching and I wish you success !
Frittata has become what I frequently use many eggs for, & do so quite often. I make them a little differently than you do, in that I don't put it in the oven, though yours looked spectacular.
I too discovered how good zucchini is in a frittata when I had a couple small squashes leftover, one a zucchini & one a yellow Summer squash. So n my nonstick 10" pan, I caramelized some red onion, sliced up & added the squash, then after they cooked together a while I added a few sliced Baby Bella, chopped fresh parsley, dry oregano, Pink Himalayan sea salt & black pepper. While they were melding & coloring up, I blended together about 9 eggs, a pinch of pink sea salt, some pepper & about 1/2 cup of whole milk, then poured it into the pan & put the glass lid on.
I let it set up a bit on a med-low burner, lift off the glass lid on, then with a Silicone spatula, just like when making an omelette, I begin to pull in from the sides so the set up egg & veggie mixture is pushed up a bit, moved towards the center, & allowing some of the still runny egg mixture to make contact with the pan to cook. I then add the cheese, usually a sharp cheddar & might shred some Asiago, parm or add some feta - but most often just keep it simple with the cheddar alone. Then I turn the burner down to low & place a glass lid back on, while I make my toast, or have some coffee.
As you know, the lid keeps the heat in so it steam sets the mixture in a couple minutes, & it puffs up a bit. Within minutes, it's nearly set but still moist on top. So I slide the frittata onto a big, pretty round serving plate, put the pan upside down, & over the top of the frittata, then lift the plate with the pan over it, holding it all firmly in place, then quickly flip the plate & pan so the frittata is back into the pan to brown up what had been the top. Then place the glass lid back on so it retains as much heat as possible.
After a few minutes, even though only set on low, the bottom sets a bit more, & it colors up a bit & it's done. I just slide it back onto the serving dish, & the most colored bottom has become the top. This way I don't have to worry about the bottom becoming overcooked or stuck to the bottom of the pan while in the oven, plus it's faster & there's no additional cost of heating up the oven - & without heating up the kitchen, which I prefer, in the summer months especially.
Also I use less veggies in mine than you do, & maybe more cheese. With the amount of veggies you made, I'd have enough veggies for a total of three frittata, or one really big one, but it sure looked delicious. I've used some leftover home fries cut up, plus veggies, so I like the idea of browning up some grated potato to add.
These are like a crustless quiche, & so easy & inexpensive to make. I sometimes have mine with salsa & a side salad. They keep well in the fridge & now that I'm living on my own again, this gives me several quick meals with toast & maybe some bacon or ham. They're just as good at room temp too, so the perfect brunch item or for a take along meal if I have to go somewhere, to eat on the way, or to have later with a salad, & have a very nice nice lunch with me for whenever I can stop & eat something. It travels well when wrapped in wax paper & then put into a plastic bag, or when added to a plastic container with a small salad & dressing in a small container, for a picnic lunch in a park.
I made this last night for my wife and it was beyond easy and it was soooooo tasty. You'd think it was just an omelet, but it's so much more than that. Thank you so much for the inspiration !!
My pleasure! Yes, its so much better than is sounds on paper , I agree.
I love the look of your frittata and have to try making that one day soon and see how well I did. Thanks so much for sharing this recipe with us all and and may you all be safe and Blessed.
many thanks and hope you try it. We are staying safe and wish the same for you
Another great cooking lesson
Thank you so much!
Yum! Looks great. Love cooking with bacon. I usually keep frozen potatoes O'Brian to add into this type of dish.
This looks delicious too, I make a banging frittata already but I could try this I do the cleaning my frig frittata too lol. I made the Gyros today with the lemon potatoes, tzatziki the whole 9 yards I even made a lemon cheesecake to use those lemons with homemade strawberry & cherry compote. Omgosh it turned out sooo good everyone ate until they were stuffed like a tick! lol I could tell it was good because everyone was so quiet and after every bite I heard Mmmm Mmmm the pitas were very good but the next time I make them I know they'll be even better after all practice makes perfect. Thank you so much! So glad I found you!
Wow that is impressive! I love the "stuffed like a tick" line . I hadn't heard it before. Keep on keeping on and stay safe.
Haha "full or stuffed as a tick" is something we say in the South like "yall" or I'm hangin in there like a "hair in a biscuit" :):):) you're welcome to use it anytime you like. Thanks again
this looks so yummy.. a little green salt with and it is a fantastic meal!!!! :)
I just love your recipes and how your instructions on making them. Thanks for sharing your knowledge with us. #oh so yummy#fritta
Hi Christine...oh my THAT looks sooooo good. I had to stop myself from licking the screen. Betcha it smells just heavenly. I'm gonna go look in my fridge and see what I have...drat...I remember using up the bacon yesterday. I'm gonna definitely make this. So hungry now...time for breakfast...nothing will be as good as what I'm looking at here. Thanks for this recipe...and the demo. Stay safe.
Thank you stay safe as well. We inhaled this frittata in a flash.
"I'm working on my cleaning skills" *camera pans down to eggshell not quite in the bowl* Thank you for your humor, whoever is behind the camera!
rlpat88 I agree...I chuckled each time he panned to the eggshell. 😂
I thought that was hilarious and am glad you noticed it. I had no clue until I saw the video and it was perfectly timed for my ' I should get an 8.5 " on my cleaning skills. Thanks for watching
wonderful Christine! you’re amazing
Yum!
I know what's for dinner tomorrow night, thank you. I'm really enjoying your quarantine kitchen series.
Roz Grage thank you ! That is great to hear. Stay well !
@@ChristineCushing I made it tonight and it was as easy as you made it look, plus it tasted great. This will be added to my quick and easy meals.
Hi Christine, I just found your channel and love your style of cooking using my favorite ingredients: olive oil and fresh/dried herbs! Excellent! Thank you for sharing!!!
Many thanks and welcome to my channel!
Love all your recipes . Made your Beef- Barley soup yesterday . It was wonderful! Thank you for all your common sense tips and thank you for sharing with anyone who might toss small bits of leftover vegetables. And cheese. I always save and try to use - not everyone does.
My pleasure. So glad you are loving my recipes. 😀
Amazing! Thank You! Stay Safe Christine!
Sheji Kazmi my pleasure. Thank you !
I love your recipes!! Also love they usually use ingredients we have at home instead of gourmet items only found in specialty stores! Thank you Christine from Thunder Bay ON.....
My pleasure ! That is the point, to help everyone make the most of what they can easily get and to make substitutions but still cook something amazing!
Great cooking, as usual!
Отличный омлет 👍👍👍
Awesome!
Perfect frittata for a brunch ....funny eggshell throwing
It love having some fun in the kitchen!
I love all your videos. You are a great chef!
Thank you for sharing your great recipies. ❤
Hi Christine.... Italy greets you ! 🇮🇹👋 Bella la Frittata ! 👍 😊
PS: Accompanied with a little fresh Ciabatta-bread... is fantastic !
Aris1956 grazie ! Oh yes some ciabatta would be amazing.
I too, find it immensely satisfying to throw egg shells halfway across the kitchen :)
I'm Spanish and Spanish omelette (tortilla de patata, the classic one) doesn't have paprika. There is another version, tortilla española, which admits almost any green vegetable, even green peas, and usually has chorizo, and chorizo does have paprika, but tortilla de patata is the best, specially when the potatoes are soft but some of them a little golden and toasted, like my grandma's. Love, Sol
Sol Elarien mmm tortilla ! Thanks for the additional info on it.
All of your recipes are so amazing! Binge watching for inspiration 😊
Golly your husband must be living the dream there 😁
6 eggs, 375 oven, 8 minutes.
GOT IT !
Looks great. Thank you.
AND I love the wit of the camera man at 6:25 !
Well done. lol
Good lessons, good ideas, good food: frittata on the menu tomorrow!
You will love it ! How did it go?
I would love you to show us how to make more soups (in Australia its nearly winter). Thought a family meal of humous, tzatziki and focaccia with soup and salad or your lemon roast potatoes would be great for my husband’s birthday lunch. What do you think? Do you ever make blended vegetable soups?
Absolutely! Yes, i do love blended soups. That sounds like a great menu for your husband's birthday. Be well !
you are a great chef- and I bet fun after a margarita!
And some wine or spritzer for brunch. Thank you.
OH yes, this would make a great brunch with a little white wine on the side.
Mmm....yum and more yummy! Great job explaining this recipe. What is a great nonstick pan or is the one that you used in video?
remove shells with a piece of egg shell
That 8 1/2 camera pan was perfect. 😂😆
Your camera person showed us the egg that didn't make it to the sink. 8.5 score for neatness is a good score. lol Thanks for the recipe I've always wanted to make a frittata but it looked complicated.
Sarah haha! Yes I only noticed once I saw the video and laughed out loud. Glad you thought it was amusing too
This is going to be Dinner tomorrow night !! Easy and it looks delicious. A question about that flat iron in your oven, is it always in there? I imagine that helped to get some more color on the bottom of the Frittata.
I have to ask, what stove is that? So well made I do like it. A great stove for a great cook? Yes, for sure. We have a electric energy saver stove that turns on and off all the time. I do miss my gas stove but your stove is beyond our past one. You should talk about your cook ware and stove, what you like the best of what you have. Thank you for being so inspiring. I do love to cook. Cheers
Just discovered your site. Great recipes. Makes me miss my Yia-yia’s kitchen. My question is what is that sitting on top of your oven rack? It looks like caste iron.
Thank you ! Yes it is a cast iron griddle. I use it to bake bread and pizza.
Good one Christine. Are you still filming the Confucius series?
Geo Mondiale we have shot 3 seasons of Confucius but are on hiatus now. Thanks for watching
Question for you; what's your opinion of Panini presses? I think they are awesome but others don't care for them. What have you found?
I do love a panini press, although I don't have one. It's great if you make sandwiches because you can get that nice crunchy exterior while quickly melting cheese in a sandwich. It all depends on your preferences.. I hope this helps and thanks for watching
@@ChristineCushing thanks for the reply, I just ordered a delonghi machine that I've been wanting for a long time. I like to cook on the weekends but during the week my dinners are quick and easy. And with a press it could be healthy too. I'll let you know how it works out.
I agree withchilldude22 - I love your way of teaching and inspiring us.
Many thanks!
Use a bit of shell to extract shards of shell from the eggs.
I know I'm showing my age BUT did anyone else think of the I Love Lucy episode with Lil Ricky playing the drums and Lucy kept cracking eggs to the drum beat like Christine......no....just me? Ok lil OLD me is leaving then :)
Yr seasoning powder contains what ingredients
I have just used salt and pepper and freshly chopped parsley. Check out the whole recipe in the description below video. Thank you
Never saw a grater like the one you have. where'd you find it?
Surprise, The majority of fat in bacon is oleic acid, the same fat in olive oil. Shortly after this video came out the AHA came out and reversed their advice on Saturated fat. It turns out saturated fat is really good for us.
When did Liz Lemon start a cooking show?
Maybe a few mushrooms
we're gonna add some freshly chopped parsley...that i have in my freezer. No!