Dozen-Egg Frittata with Any Veggies | Where Cooking Begins

[@kylieshaye6562]

Carla I was having a sad day and this video helped so much ❤ appreciate you! That frittata looks heavenly.

[@alextrnbl835]

Sure has been nice not having to decide what to have for the next meal with Carla's videos showing up in my feed. Dozen Egg Frittata is on the go for my work week coming up!

[@andrewluu3589]

Carla spitting out egg facts to entertain us while cracking eggs gave me so much life 😂

[@brinakavcic]

Just smoke a blunt so this is perfect timing

[@cpp8227]

Carla brightens any day and her cooking inspires. Happy Spring and a time for renewal!

[@sanne1061]

You handle all the ingredients and the end result with such attention and respect, it's very pleasing to watch.

[@EdnaStLouis-yi4in]

I’ve made frittatas and quiches with JustEgg egg replacement and it works perfectly! 🥚

[@patricklynn7763]

delightful silky eggs. as always, thank you my cooking queen for the slow and low method

[@isabelitay8s]

Carla, you are seriously so flipping funny and your food looks amazing! Thanks for always brightening my day, even through the winter! Cheers to the better part of the year-from California where we get confused because of the year round citrus....

[@grainofsalt2113]

these videos are my favorite de-stresser after work. thank you Carla

[@hypernature]

Carla is SO warm that sometimes I forget we are from different countries/backgrounds, like when she pulled the onion and she said that it was small and I was like WTF? lol I love all the springy eggy facts and above all: remember, Carla, whenever you need to get warm, Costa Rica misses you (and your family).

[@Septemberwoman1]

Love this Carla! Bought your cook book and can’t wait to get it.

[@CraigTulloch]

I made this today for brunch with friends alongside bagels, cream cheese and wild smoked salmon. The frittata was sensational and so simple. Definitely making this again. Thanks Carla for this excellent recipe.

[@gailmossekatz5023]

I love your show Carla, you’re a good teacher and you’re funny and irreverent !! Where do you get those great aprons?

[@kindredmario1640]

Yass! Every time Auntie Carla releases a video… I’m all here for it!

[@oluremibamidelesamuel6147]

Wow.. I learnt a lot from this.. thanks

[@earlarmstrong3588]

Fabulous recipe… did a spin with sweet potato, bacon, mushroom, onion, and garlic!

[@millienave100]

A FRITTATA RECIPE BY YOU (SPECIFICALLY!) is what I needed in my life. THANK YOU Carla, you BABE

[@giftadisa4170]

Thanks Carla

[@Ch_Noor72]

Never have I seen so much passion for spring and all things surrounding spring. I love it!! Also great recipe, I’m sick of my frittatas turning out rubbery 😟

[@Dliz_empire]

Thanks for making cooking easy and fun

[@jsmn612]

I can not wait to make this. Thank you for always including so many vegetarian dishes 💜

[@miriamajigboye7473]

Loving this

[@heatherhaeg]

Would love to see links to your kitchen tools! Love your videos.

[@christidoe9431]

Love love love your show..your sense of humor, your spins…..and your recipes!

[@opeyemieletu5379]

Cooking begins where all lives begin. I love that

[@afterdinnercheesesnack]

Carla the ending of your video brought me to tears ❤

[@msj5492]

Just made this with broccoli, onion and sweet potato, custard is 100% the right way to describe this, it was AMAZING!

[@givepizzachance]

Made this for Mother’s Day!!! Everyone loved it.

[@maximilianurbanek911]

“It’s like quiche except quiche is such a pain in the a**” Carla as someone who just furiously patched a quiche for Easter brunch I wish I had seen this sooner!

[@Martel4]

That frittata is literally perfect looking. A+

[@sitruchsral]

HoLy MoLy this recipe is the best one yet Carla! It’s easy. It has so much flavour. You get to clean out your fridge AND I have learned new techniques. I had three servings. If it wasn’t for my leftover birthday cake I would of had more. Thank you for this ray of sunshine of a meal!

[@marcelittchu]

Binge watching your videos to get my psyche together after a rough week. :)

[@yvonnevivo4761]

Indeed,its so true about giving your ingredients singular attention. I have applied that concept now even when cooking things i have cooked for years like this week arroz con gandules. I am giving the ingredients my undivided attention and i can tell the difference, thanks Carla!

[@Ssakarix]

Crisp tender! I don't more how else to say it!

[@christopherfink7316]

made this for easter and it was amazing! thank you carla :)

[@andreamorales8129]

I love your book ❤

[@joyidama4469]

Lovely

[@KineticKiwi13]

I made a bastardized version of this and it was great! Thanks for the inspo! ❤️

[@RJTimbol]

Never thought I’d be called a “baby chick” 🐣 by Carla 😂😊. I’m ok with it. Great dish Carla!

[@talideon]

In Europe, we don't wash our eggs until we use them (hence salmonella is less of an issue, and we don't need to refrigerate them), so the evaporation thing is way less of an issue as the eggs here have intact cuticles!

[@peaceomatola2885]

Looks yummy

[@johnnycashm0ney307]

Carla cures my depression.

[@qpowiejfqpweif]

liked the warmer light in earlier videos

[@jules.bear75]

this woman is so effortlessly cool :) Greetings from Pamplona in Spain :)

[@spencerg4294]

Sweet Carla, I love that you don't leave vegetarian food as an afterthought. You can eat meat and still enjoy vegetarian dishes but so many people I know feel like it's black and white lol.

[@alaras]

There is at least one egg replacer that would most likely work for a frittata. It's called Just Egg. It's high in protein (7g/100 calories), is perfect for scrambles/omelettes, and it would likely form the right kind of structure if used in a frittata recipe. However, you'd need to do some guesswork to figure out how much to use per egg.

[@welfareprincess]

3 tablespoons is about the equivalent of a large egg!

[@retropian]

Exactly what I was thinking too. Love Just Egg.

[@xcessa]

So here’s what I did - I used the beans from brothy beans instead of potatoes. 🤯😋 so good

[@kurtholzmuller2828]

What a great idea.........I've been racking my brain trying to figure out what I could substitute for the high carby potato but would still be soft and comforty. Like nice big Cannellini beans or lima beans or even lava beans. Thanks for that great inspiration.

[@DizzyBusy]

Those beans don't last long in my household, too yummy!

[@tracegates8841]

Adorable.🥚

[@brokenglassshimmerlikestar3407]

It's summer now and I wouldn't use the oven since it would make my room too hot. I imagine this would work with steam too?

[@DanWhiteT]

might want to add that once you salt the eggs, let them sit for ~10 minutes before you start cooking them. They get darker in color and cook fine that way (and it looks like you did). If you cook them immediately after salting, they can end up "weeping" liquid out while all the osmosis stuff is equalizing.

[@DizzyBusy]

The Food Lab? :D

[@lindsayhaugen7660]

Carla Lalli Music, Claire Saffitz, and I are fighting! You two didn't think to do a frittata-quiche crossover this week??

[@celiazamarripa3375]

Right? I wonder if they were ever friends or just coworkers 🤷‍♀️

[@olycalderon3396]

Que bien

[@swamianandtesla2347]

Ostara food! Gracias 🙂

[@agyakubemsenbenson9796]

Good one

[@mnels5214]

Bring a piece over here pls it looks delicious. When I try this I'm doing asparagus.

[@bluetinsel7099]

Yes, a frittata or quiche can be made vegan (without the eggs or regular cheese) with an egg replacer typically a more liquid egg replacer that can be found in most grocery stores also there are vegan parmesan cheeses that can be used that can be found at regular grocery stores also, but special grocery stores also have them and may have a bigger selection to choose from for flavors.

[@aramhouse]

I love your recipe❤️

[@jpfox165]

You’d really like walking thru a farmer’s market in Hawaii. We got fresh “veg” all year around 🌺. You look great in this video. 😃

[@sunilg8837]

impressive

[@oluwafunmilayojohn3853]

Cait wait to get your cooking book

[@mikal5693]

Came for the frittata, stayed for the egg facts

[@waheebolamilekan6553]

You looking so good Carla

[@ahmedbabalola7308]

Beautiful 💓💓👌 meal yummy yummy 💖

[@alexanderptashnik]

Great recipe Carla. Where can I get a signed copy of “Where Cooking Begins”? I have “That sounds so good” in a signed copy and would love this gal as well.

[@CoinsGalleryz]

Delicious

[@jumokeesther3743]

Sweet

[@sh-nd4cs]

That eggrag is dope. It stole the show

[@profemcfadden4583]

Carla! Thank you so much for bringing broccolini into the home kitchen! It’s so much easier to handle and for me personally, is less wasteful than regular broccoli. #notborderlinesalty with this dish :)

[@johnhpalmer6098]

Technically, regular broccoli is not all that wasteful, if you use the stem, but then take a veggie peeler to get the outer layer(s) off, then you can reduce the waste and the stem is great and not stringy etc. That outer layer is fibrous so best to peel it off first. I use regular ol' broccoli all the time, one, it's often readily available, 2, it's inexpensive. I've found running my oven at 500F and use my cast iron pan, which has been preheating prior to adding the broccoli in it as the oven heats up, it cooks up much better than under the broiler and it won't accidentally overcook/burn and be under cooked.

[@maxrobertson9008]

Check out Carla's manicure at 3:44! 🤯

[@PatrickPoet]

When you said that you were waiting for the end of death and darkness I though, "she never went through a goth phase".

[@juts89]

Wish I could find broccolini in our grocery stores. It's very good

[@2igotmoney]

Love you Carla 💖

[@ayoolaadekunle8701]

Good

[@jidodoh]

Nice video

[@nobody-zp8tv]

I was an egg white mohawk person. Fk yeah the 90s were awesome.

[@Coorvaldx]

Egg replacer comment: Just egg (blended mung beans) makes the best frittata, in my opinion coming from an egg-loving vegetarian who refuses any eggs but local eggs even in the winter! I've also had some delicious chickpea flour quiches from a vegan cafe by me. But those powdered egg replacers that come in bags wouldn't work, same with blended flax/chia.

[@abosedeawoye4501]

👏

[@joerecoveryjoerecovery5781]

Nice egg facts, Carla! #EGGFACTS

[@ronaldroland7064]

🔥🔥🔥

[@ronaldroland7064]

❤️❤️

[@Nina_DP]

Did you know . . . that you are a frigging delight??

[@jono3030]

Wait. Do we get glasses on with a key moment? 🤯

[@josuearauz2366]

Que rico

[@ellieisanerd]

Egg whites are great in meringues and the like, but an egg white omelet seems so sad.

[@Vanessa-nh7ud]

Carla you're an angel.

[@Thatoneweirdmax]

“It’s like quiche, except quiche sucks ass” 😂🎉 when I tell you I laughed

[@MM-hc1cq]

She said it’s a pain in the ass not it sucks ass.

[@KANEEENAK]

the week claire does a quiche ahaha

[@andreamanrique3059]

Mine didn’t cook in 20 minutes :(

[@kath09is]

end to death and darkness lmaoo

[@watchasay2day]

"It´s like quiche, except quiche is such a pain in the ass." THE cooking hot takes I come to Carla´s channel for 🙌😂

[@aurorasantay9729]

Me llega

[@_Bosley]

I was told you should never beat your eggs until you need them.

[@carenburger]

thing I learned today: Carla's dad was Carlton the Doorman! ❤

[@CarlaLalliMusic123]

Father-in-law, but yes! He was the best!

[@carenburger]

@@CarlaLalliMusic123 As a little kid, I wanted to be Rhoda.

[@superpcstation]

Note to self: add some milk to the egg mixture and preseason it

[@IMakeupStuff]

That quiche comment seems like a fun, small dig at Claire's last video. lol

[@tracegates8841]

i thought that too! haha

[@liindawgg]

I love you but are you sure these aren’t burnt?!

[@nancyhowie7319]

*Northern Hemisphere

[@Ssakarix]

She has eaten Nelly Furtado!

[@syedmustafeedali]

Did you know…

[@hallieelizabeth4990]

frittata >> quiche