How to Make a Frittata _ So Delicious!

Hey , I'm John Connell .

And today on Preppy kitchen , we're making an easy delicious frittata .

So let's get started .

Preheat your 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 like 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 .

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Needless track , I'm adding a third of a cup of heavy cream to this .

This is going to 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 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 .

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 .

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 not , I'm not gonna have you hanging around chopping and waiting for stuff to get warm though .

We're going to stage this out .

So it all comes together with like no waiting because chances are , if you're making a frittata , you have a family that's hungry guests that are coming over and you don't want to hover and waste time .

Ok ?

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 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 , 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 , anything will work .

Hm .

It's really getting very hot .

A lot of color .

Right .

The last thing I'm gonna add today is a little bit of asparagus .

I'm just gonna chop it up into bite size pieces .

Not gonna add too much of the woody stocks .

I actually like to shave these down and cook them and use them for other things .

Gonna add my garlic in .

Hm .

So fragrant right away .

Now , I'm adding my chopped veggies .

There we go .

The asparagus , the peppers and our zucchini and stirred up .

And also a lot of this moisture is in a cook off .

Too much water in here right now .

And depending on your veggies , this will be about 5 to 8 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 going to 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 here .

Swiss Shard is like 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 shard 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 veg , the veggies are gonna get like 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 .

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 .

Get all that egg up .

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 .

The sprinkling of some more cheese , it'll melt right on .

I'm adding some more mozzarella as well as some Parmesan grate that on to finish it off .

I'm just gonna add a few fresh herbs sprinkled over the top is 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 .