How to Make The Perfect Frittata | Chef Jean-Pierre

Hello There Friends, after seeing all the videos online about Frittata, I had to show you the right way to do it. This is my lesson on how you can make the best Frittata you have ever had! Come learn a thing or two from me and hopefully leave wanting to come back for more. We’ve got plenty more videos coming out!
RECIPE LINK: www.chefjeanpierre.com/recipe...
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PRODUCTS USED BY CHEF:
❤️Traditional Cutting Board: chefjp-com.3dcartstores.com/T...
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❤️Flex Core Spatula: chefjp-com.3dcartstores.com/F...
❤️Diamond Lite Fry Pan: chefjp-com.3dcartstores.com/D...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/

[@user-ch7mn1kj4b]

1) I made this frittata and it is fabulous and thank you for instruction on putting it in a cold pan before you put it in the oven. That has been my big mistake. Well duh 🙄 2) I invested in the Woll nonstick fry pan and it is a really good pan, but thank Heaven I’m getting a new gas stove because it is making a mess of the glass cook top. 3) Clean kitchen is a happy kitchen. Yes! Sloppy dirty kitchen is my big pet peeve.

[@catherineogrady2284]

Chef Jean Pierre. I love your knowledge & how you can transfer it with Great Humour. Oh ! Thing is my Number one observation was your Attention to strict hygiene to your Hands , working surfices & your cloth with a small amount of bleach on hand to wipe suffices & hands at all times. Thank you for this . I think it should be an important part of every demonstration with every person that is titled :" Chef" Your simple tricks as you call it with so many of your recipes. I love your frittata. . I love your advice about your Cold Pan. It seems so obvious when one knows . You tell us in such fun ways not to fear the food. Your fun & respect for the people to whom you are demonsteating. Your use of Panko breadcrumbs. You used in on the thin chicken breast. I also do it now & I use the flour Egg & Panko on pork chops & on Fish. .You are a wonderful Teacher. Wonderful. Thank you for your Help & passion about food Your simplistic way of explaining your demos to us. Long may you do it . Looking at the numbers that are following you , you are badly needed to help so many of us. . Thank you. Please will you show us how to makè the bri e. How much Salt to how much Water & how long must the pork be left in the Brine. Please do not think you are tell us too often about the Hygiene standards you have & how important it is. The use I'd the glove when handling Food. Such as mixing the ground Beef . It would be just a 30 second reminder to those of us that watch you daily & for those that are just finding you it will teach them the importance of Hygiene. .Thank you again. For your simplicity in producing such lovely food. 😁😁😁💚💚💚 from Ireland.

[@daphnepearce9411]

@@catherineogrady2284 I've recently started watching Chef Jean Pierre and have made a few of his recipes and they are mouth watering. They are a bit time consuming but so what? I agree a100% that if you want cooking to be enjoyable, have ALL of your mis en place right in front of you, that includes all misc. kitchen gadgets and clean as you go. I have a water/bleach spray bottle near when cooking along with disposable gloves.......I'm just kinda funny about handling raw meat with my bare hands. Oh! I highly advise making his Beef Stroganov recipe. Truly spectacular!

[@jeanineskitchen2607]

same here i never thought to do it this way!!!

[@immanuelferrer3607]

I’ve been wondering why in the HELL(!) my omelette(s) were always so burned in the bottom. It was driving me nuts 🥜! WELL, not anyone. Thanks Chef JP

[@hendrimostert974]

Ooòoooooòooo Ooooo 9

[@Flimpofloempieflomp]

I've been bingewatching all the videos and here are the things i learned from Chef Jean-Pierre: 1. Recipes are simple, a child could make it. 2. Mis en place 3. Measure carefully 4. Onyo first 5. Keep things in the freezer for 17 years.

[@ChefJeanPierre]

Much love !!!!😍😍😍😍😍😍😍

[@CarolinaGirlCreationZ]

Ahhhh! You are learning all of the best things! LOL! Love love this channel so much!

[@Flimpofloempieflomp]

@@CarolinaGirlCreationZ Yeah Chef Jean-Pierre is the best. Your channel is not too bad either. But what is up with naming that chicken colonel sanders?

[@CarolinaGirlCreationZ]

@@Flimpofloempieflomp Hahahaha! Colonel Sanders adopted me after winning the fight with a bunch of other straight run chickens that all but one turned out to be roosters. He ran to my back yard after being chased by a doggie forever so I started taking care of him. The name Colonel Sanders started off being a joke before my back door neighbor gave him to me but by the time that happened, "Colonel" was what he recognized when it was snack time. LOL! Also, my channel? The channel I have here is probably awful. I have an art channel that I have like 5 videos or so on but the time it takes to edit and post.... meh... It's so time consuming. LOL!

[@Flimpofloempieflomp]

@@CarolinaGirlCreationZ Hey if the name sticks it sticks. It could be worse like Drumstick or Doc Cluck or something. At least your channel has some content. I only have one or two of my daughters and maybe one of my old doggo. Please do link that art channel. Is it about drawing or something like that cause i do like to draw myself and inspiration is always a good thing. Don't know about the editing of videos but i reckon it takes alot time and patience :)

[@amirulhakim268]

Finally a professional chef who uses normal household equipment to teach us good food!

[@lawrencestrabala6146]

Check out Chef Todd Mohr, he’s good too.

[@fentanylflow742]

finally he's back!!!!!! we dont need ramsey & co , we just need you with your positives vibes and excitement for cooking! stay safe chef

[@ChefJeanPierre]

I appreciate that Thank you!😀❤

[@fearless_stellar2944]

Sure positive vibes are the best.

[@emmanouil9]

He’s so good and also entertaining. Humble chef, explains and takes time to teach us. No theatrics.

[@chuckcollins4715]

I used to watch Justin Wilson as a kid. If I close my eyes, I think I'm hearing him when I listen to Jean-Pierre. Justin Wilson was funnier though.

[@ameliacasey7818]

Ayyy, it’s the chef who showed me how to slice a onyo

[@jtruther6200]

Yes Onyo ... love the way he says that too

[@marinashear3818]

“A clean kitchen is a happy kitchen.” You are sooo right, Chef!

[@mike1968442]

While in the US Navy, I took culinary classes. The first rule my french chef taught me was that a cooked egg should NEVER HAVE BROWN on it. You just brought up a lot of good memories!

[@sidrahasad9942]

My mother taught me that a browned egg is a burnt egg.

[@lindaminaga2649]

US NAVY CORPSMAN VIETNAM WAR. Never had to treat anyone for Food Poisoning. I served Stateside in New York, Bethesda Navel Hospital. I have never eaten so well. You must know I never missed SOS Chow. Problem. Only once a Week. LOLOLOLOL

[@OP941nine]

Unless an Indian is cooking your eggs😂

[@zoozbuh]

Came for the recipe, stayed for the valuable cooking tips and personality! Love it 😂👍🏽

[@gallp13]

Made this recipe using a cold pan and the olive oil trick. My guests said it looked and tasted wonderful. I told them where got the recipe and technique. Hopefully you will receive a few subs. Thank you chef.

[@ChefJeanPierre]

Thank you 🙏

[@flowerofash4439]

This chef is not a show cook, he is a patient teacher

[@Weaver_Games]

15:52 "I get those at the Hilton" LOL

[@ChefJeanPierre]

Don't tell anyone! 😂❤

[@geminiXXX]

Paris Hilton approves...

[@marcelcampeau5197]

I doubt it .....

[@MrKevin486]

As a chef for almost 15 years now I can also agree. If you dont have everything ready and you cannot fully concentrate on the actual cooking part fully, you'll almost definitely mess stuff up. No matter how good you are. So make sure you pre chop all your Onyo and stuff before you start people!

[@mik3ymomo]

Chef Jean Pierre has inspired this 50 year old to get in his kitchen and cook. Recently diagnosed with diabetes I think a Frittata is exactly the type of thing that will allow me to plan out my meals for days in advance . Just like he said he does for his lunches along with a salad. I’ve watched most of the videos over the last couple weeks and I’m getting my cookware ordered along with a nice cutting board from his website. This Chef is a blessing too me!

[@ChefJeanPierre]

🙏🙏🙏👍

[@VACatholic]

Chef I just want you to know you changed my life. I have eaten *quack* food for my whole life since moving out of home. Either really simple things (like baked chicken with rice, simple salad), or just eating garbage fast food. This past 2 weeks I made it a point to try to learn how to cook a bit, and I've so far made your frittata twice (didn't stick as badly the second time, working on that), your beef stock, and the strogonov. They're so far and away the best things I've ever made, that I can't even explain it. The funny thing is, a couple years ago my mom gave me a fig balsamic vinegar. After watching you use it, I actually checked and found out that it was yours, which really made me laugh. Thank you for changing my life, and please keep doing what you're doing.

[@andrewmathewson441]

Chef JP, we are contemporaries. One thing that seems to have changed in the culinary world from my youth is that back in the day, whatever came out from the kitchen was excellent. It just was. That was polite manners. Sure you could add salt and pepper, but that was the limit. Now we seem to be more global in nature and I have finally learned to start doctoring taste in the kitchen and I love cooking and food so much more. It is gents such as yourself who provide the tools and knowledge to help those of us still learning the art of cooking. I thank you for that.

[@ChefJeanPierre]

Great comment! Thank you for taking the time! 😀❤

[@kaisdhaoui993]

Actually this is North Africa food ( Tunisia ) & it's missing the chicken 😂

[@johnmcgovern5662]

Looks incredible...has to be over the top delicious...

[@randalltom9750]

The cold pan and not mixing once poured, are simple steps which guarantee success. Thanks Chef!

[@lisaa8795]

Chef Jean-Pierre, that fritatta is beautiful!! My grandma (born in the States of Italian parents) always used to make her fritattas on the stove, so I have never seen one that looked so much like a crustless quiche! You can never have too many colors in your food - I love the idea of sweet potatoes in the fritatta. Along with 7500 other people, I will add my like to this post, thank you!

[@ChefJeanPierre]

Thank you 🙏

[@ndzapruder]

CJP!!! I found you here at LEAST 10 years ago. I still make steak au poivre *exactly* as you did in your old video, green peppercorns, brandy and all. I discovered cream sherry in your seafood pasta video and I've been drinking it chilled with ginger ale and rosemary ever since. My brief exposure to you back then set in motion a chain reaction of trials and errors that have turned me into a damn good home-cook and I thank you for that. I'm SO happy to see you again!

[@ChefJeanPierre]

WOW!!! Nice to hear that I could be instrumental in making you a good cook! I am flattered and will continue teaching you more fun tricks in the kitchen. Thank you for you for supporting my channel! 😍❤

[@AR-scorp]

He really loves his prep. So honest, nice, gentleman with a loads of spunk. And butter.

[@torstenneuer1560]

Prep is everything. As he says. If you've started cooking and you still have to prep something, you are working against the clock. Your shallots or the garlic might be burned and you can start all over. In a professional kitchen, you might even (depending on the size of that kitchen) have special chefs for just that and you would just call "mis-en-place for xyz" and you can start to work. Much more relaxed to start with mis-en-place. You can go through your whole dish and check whether you've missed something before discovering this when it is too late. Moreover, when your cooking equipment is very limited, this will help you as well. Eg.: You only have a two flame cooker (like in a student appartment or when you're out camping) ? No problem with proper mis-en-place. I can do my mis-en-place for an hour and do the actual cooking within minutes. No sweat. No hassle. And yes, butter might be a "doubleplusungood" in terms of weight watchers, but it adds so much more flavour that you won't crave for any more food. Just add some more butter, and you will actually eat less. Its magic ;-)

[@E-D-E2704]

What a pleasure to watch a chef who not only loves to cook but who loves to teach too. Thank you chef jean-pierre.

[@RonBaker456]

A happy little frittata. This guy is the Bob Ross of cooking. YUMMY recipe. Thank you from my family!

[@coryshiells7957]

ive learned so much, since i started watching my cooking skills have improved. Made a few of the recipes. Keep up the great work!!! You truly are a great chef.

[@MagnumDB]

15:15 - I kept a close eye on the oven clock. 11:23am when you put the pan in. 12:13pm when you took it out! Just so your viewers know this is an authentic video!

[@rainmaker2851]

You never fail to make me laugh. I have to say, these videos are great if nothing more than for the entertainment value! Any time you want an attitude boost, turn on Chef Jean-Pierre and you're having a great day.

[@mkaiser7996]

I heard of someone cooking a whole lamb but said 'I have been teaching cooking my whole life' ...lol. I have become your ardent follower and have tried many recipes. You are the best.

[@veronicats100]

Damn, my fritatas were always cooked too much especially around the outside. Yours is really beautiful. Why haven't I seen you years before now?

[@bradenleonard6286]

FINALLY Someone who knows how to cook eggs. I don't want my eggs Browned. Browned eggs smell terrible, taste terrible, look terrible. This Frittata looks fantastic. Personally I like bacon spinach and goat cheese in mine.

[@dingalingmasterpiecetheate5835]

What I like most about your recipes... you tell us that we can 86 any ingredient and don't worry about replacing it. I will be making this recipe for my mom but she's not a fan of sweet potatoes. Like you always say... if you don't like, leave it out!

[@bruht101]

Every recipe of this chef is a masterpiece

[@sammyjo8109]

Italian neighbors Grandma use to make Frittatas for us kids for lunch when she came for a month every summer to visit. Always different and always delicious. She fed us about every day during her visit. lol Even if we were not ill she always said " Eat this, it will make you feel better." lol As you said, they are very easy to make.

[@DosMasTequila]

I took Your Advice and after all of the prep work was done I had a good time cooking my first frittata. It turned out excellent and I was going to have it for my lunch everyday next week with only one problem....My Wife liked it so much that she said that half of it belonged to her!

[@ChefJeanPierre]

Fantastic! Those comments are what makes my day! Thank you Dos Mas Tequila!!! 😀❤❤❤

[@lewiskemp5893]

Lol. Youre lucky to get half 😀

[@DosMasTequila]

@@lewiskemp5893 Lewis if you follow Chef Pierre to a tee you will get an excellent result and getting just a single slice is worth it!

[@Noname-ni1dy]

My new favorite KZbin chef. Great recipes and great teaching skills!

[@ChefJeanPierre]

🙏🙏🙏😀

[@aintgonnahappen]

Just an update - 4th time making this (in the oven now) and it always turns out. I cannot believe I had never had this before making Chefs recipe. It is unexplainably good. Tips for success - Watch the vid a few times and go read his recipe he links Mise en place (get all your stuff ready) Buy good ingredients

[@ChefJeanPierre]

Thank you for sharing your experience with us! Mise en place in indeed the secret of enjoying cooking! 😍

[@paulmarshall1920]

Chef Jean, I love you, you're brilliant and very funny. Don't stop making these videos.

[@maxgc6413]

I was inspired to cook by you! Chef, i still watch your classic spinach dip recipe. I learned it and practiced, made it my own. So thank you Chef Jean, thank you from the bottom of my heart

[@TheGJRuppert]

I made this with bacon, onion, and cheddar today. Very very good! Thank you!

[@alexvillanueva5443]

This recipe is proof that Michelin Stars are not a measure of a Chef's ability. There's this one Michelin Starred Chef who posted a frittata video on youtube and guess what? He burned the damn thing. Chef JP's frittata meanwhile is one of the most well-made frittata videos on KZbin. Great stuff as always Chef JP.

[@GarnetsWeb]

I'm really curious to know who burned the frittata...

[@ChefJeanPierre]

I am not saying 😂

[@alexvillanueva5443]

The one who burned the frittata is known within the KZbin community as "Chef Knorr Stockpot". 😂

[@numetalinkin]

@@alexvillanueva5443 ROFL

[@GarnetsWeb]

@@alexvillanueva5443 lol, whoops

[@leemoore9933]

I just can't get over how good all your dishes look, it amazes me totally. I really enjoy watching you. A true master at work.

[@ChefJeanPierre]

Thank you so much 🙂

[@avarils]

Just watched this one with my 5 year old and we will make the frittata later today. We love it when you say onyon and olyoil. Learn something new with every video you put out there. Thank you.

[@lcmhsp1]

At church on Sunday morning we have a light breakfast. I’m making this next time. I have learned so much from you.

[@slimpickins5922]

G’day from Australia. Cooked this today and your macaroni and cheese yesterday. Bloody awesome. My daughter reckons BEST Mac and cheese EVER and the truffle was too die for. Love your humour and style. Richard

[@Tech_Taylor]

So glad to see you making new content! I watched your videos years ago and subscribed hoping you’d make more! Keep up the good work!

[@rar8798]

So enjoy watching Chef Jean-Pierre. His up beat style and no pressure recipes are very entertaining and delicious. His source for oversized towels, the Hilton, made me laugh out loud.

[@AngelosRitter]

He is right about being prepared. I like that.

[@garywood8449]

I am 69 years old and single. That said yes it’s ether fix some food or go hungry. Now thanks to you for teaching me I believe to be able to start cooking something worthwhile. THANKS FOR THE WHY’S AND WHY NOT’S ! In the process of moving, can’t wait to be settled so I can start shopping at your store.

[@ld1176]

Made this was very good. Froze half and still was good. Thank you Chef for teaching us the right way to cook.

[@tucoperez01]

Thank you Chef Jean-Pierre and greetings from Rotterdam

[@vincentanguoni8938]

Cooks were the bane of my life...the restaurant biz is very difficult!!! An understatement!!!

[@milkkeato7613]

I appreciate the versatile meals you cook, veggie options all round, thank you chef ♥️

[@lilianabutu6550]

Definitely you need to make the cross sign! Beautiful and so simple even a kid can do it! Never get tired of his recipes and funny meaningful guidances! Thank you chef J-P!

[@dannymollevanger990]

i just made this including the bell pepper coulli , men i am 40 years old but this is the best omelet i ever tasted i used a tiny bit of mama africa habanero sauce in the coulli. thank you Jean Pierre and Jack. What a show !

[@milacaibal3976]

Love love ❤️ 😍 your Fritata. I lived in Spain but forgot how to cook it again. Thank you so much. It's much better to cook it at home rather than a store bought Fritata. Yummy cooking Chef JP. More power to you. Thank you so much for sharing your precious experience and knowledge in cooking. Bon Appétit. 🥰🥰😋

[@notaliberalfromcali6245]

I am a professional fisherman... just like cooking you need to be prepared and ready to go to be successful. Very wise advice!

[@bobbyho4586]

CHEF JEAN THE FRITTATA LOOK SO TENDER AND TASTY .REALLY MOUTH WATERING FRITTATA. THIS IS A SPANISH DISH ISNT IT CHEF JEAN PIERRE. MILLIONS OF THANKS FOR YOUR LOVELY COOKING. CHEF JEAN YOUR ART AND SKILL IS FANTASTIC.. COOKING IS REALLY VERY EASY.MAIN THING IS TO PREPARE MIZAN PLUS. SO THE CHEF CAN COOK WITH PEACE OF MIND.

[@margaretmojica8190]

I made this a few days ago. I made half a recipe, with 7 eggs. I used the same amount of potato and omitted the sweet potato. I didn't have cheddar so I omitted this. I used a Parmesan/Romano blend and used Mexican "queso fresco" in place of the goat cheese. I have never used sun dried tomatoes, but I de-seeded and cut up a tomato. In spite of all these changes, it came out fantastic! Even my husband liked it very much. This was my first time making a frittata. Next time I will serve it with the Roasted Bell Pepper Coulis.

[@Centurionguy69]

I absolutely love the way you explain things. I learn heaps in every video you do. Thank you so much for very entertaining videos.

[@m444ss]

Fantastic cooking lesson. The bits about "push, don't stir" and use a cold pan -- so important, which I didn't know. Gonna make this one and and also make one with spaghetti.

[@bonnieoliver219]

Chef Jean-Pierre is amazing. I have learned so much from his channel. He is a great teacher and so entertaining. Thank you Chef.

[@jacla666]

This guy is amazing with all his accents. I hear texan, german and french accent.

[@13c11a]

I have been making frittata for many decades and mine never came out this beautifully. I will never make it the old way again. Thank you, Chef!

[@Sharon-kj7hp]

I made this wonderful frittata for mother's day. It was GREAT!!! Thank you chef Jean, we miss you and your cooking school !

[@theastewart6721]

This looks so delicious! Amazing technique! Great tip on the cold pan! Who’d have thought it, even though it makes perfect sense. Thanks so much!😊

[@sheriharader2566]

I've made both versions of your Frittata's, and this is our favorite. Thank you once again, Chef!

[@julietteyork6293]

“Mise en place” is probably smart advice for lots of areas in life, not just cooking!🌷

[@aintgonnahappen]

Just made this and my wife LOVED it. Jean-Pierre has the teaching golden touch; he has a way about him. This dish is going in our staples menu.

[@carimyfashion]

Your Frittata recipe is wonderful. Your smile makes it even more delicious! Thank you.

[@elkayelena]

Absolutely phenomenal!! Bravo 👏🏼

[@pierreberthiaume8438]

I have made several recipes of chef Jean Pierre and every time it turns out fabulous, I also enjoy immensely all the great tips he his giving us

[@pamhouglan4710]

You are the king of mise en place!!!

[@anajaw1]

Thanks Chef, I love to watch the way you cooking! And learn from you a lot!

[@michaelgeiger4043]

Prominent in you show, over your shoulder is written a sentiment which, for me, brings this show to a completely different level. God Bless you, Sir!

[@biloz2988]

Not only it looks beautiful but also tastes so good !!! From ur description, I can taste it !!!

[@y2ksw1]

You are my hero! I actually prepare my food in advance, but never thought about a week's supply. 14 eggs in 8 days is totally fine.

[@jeanlaubenthal698]

As always chef you elevate my cooking with the tips one can only get from a chef willing to share the right information!

[@314Thethirdeye08]

Making this tonight!! Thank you!!! Love trying your recipes!

[@crystaljonas8246]

I can tell you definitely have been cooking for a long time...i really enjoy watching your videos and you have taught me alot about how to cook thank you..also love the recipes 😋

[@Bulbul1063]

Chef Jean-Pierre, so far YOU ARE my FAVORITE chef, your recipes, your personality, and the best part your "exact" measurement. Huh such a relief... I don't like to measure either... I am making the beef stock (using the beef neck meat and bone) now and tomorrow I am making this so yummmy dish of Frittata. Merci Chef!

[@aintgonnahappen]

I always come back here and say the same thing - This recipe never disappoints. Use what you have; it always works. I recently used cauliflower and bacon; it was incredible because of the system Chef has shared. I forgot to add that the red pepper coulis does make it even better. It's also excellent on sandwiches.

[@alvinmercado6305]

Ive been making frittatas and having it with salads. Super healthy and high in protein. However, that cold pan trick NO one told me about after looking through many recipes. That's an intuition/industry thing, def going to try that this sunday with some veggies from the farmers market! Love this channel Also the pan flip, def gotta do that

[@dennisherdman9981]

Wow first time for making a Chef Jean Pierre recipe, works like a charm. I have been watching your videos for a few weeks and have been very impressed, love your sense on humour. You have opened my eyes to trying different things out and measuring carefully, lol. The frittata was fantastic. I didn’t have garlic olive oil so used white truffle oil instead and put some mushrooms in the frittata, sautéed of course. Please keep making videos and we will visit you in Fort Lauderdale when our world opens back up.

[@suzettebavier4412]

This is a hit👊 in My books❣️👍

[@joanies6778]

This is something I have never made and cannot wait to try it! Thank you!!! 😋🤗 😍

[@SKDoesYoutube]

Thank you for the new recipe and advice, Chef De Cuisine. I will definitely be trying out this recipe while also making sure to follow “mise en place” to enjoy cooking more.

[@Sabrina1998]

I made this tonight and had made your pepper coulis a day prior and OMG what a fabulous dish. We absolutely loved it and I have to say … the pepper coulis makes this dish restaurant quality ❤

[@rexannam2646]

I plan for the day ahead and do my mise en plase the night before. So everything is ready. I had some extra things in my fridge and since I live close to a local egg producer I had the most beautiful dozen of pasture raised eggs!! It was fantastic!I didn't have everything, but the freshness of the eggs made up for it. My fritatta was fabulous 👌! Thanks again, Chef Jean-Pierre for the inspiration to keep folks like me in the kitchen!!

[@sunshinejenny5536]

Always love your videos! I love your passion.

[@seadriftercapri5841]

Just made this for dinner. Absolutely delicious! Used my new Vitamix Immersion blender. Came out fluffy and light. Sweet potatoes gave it a touch of sweetness.

[@TheKathybarth]

Thank you for the brilliant instructions about everything!

[@seadriftercapri5841]

Hello Chef Hope you are well. Just made this frittata for the second time. I used less potatoes this time and added Brie cheese. Heavenly !!! I plan on making this for Easter after church. Thank you so much for teaching us.

[@thevictorianedge5465]

I just made this TODAY!!! IT IS A WINNER AND A KEEPER. My first ever frittata to make or eat!!! Thank you for the recipe and video.

[@jtruther6200]

Love ❤️ it! And fun to Watch too!! Thank you Chef!

[@shankar19481]

Simply brilliant!

[@Kyle-ux4pv]

Thanks for the advice chef, I’ve always been very passionate about cooking like most people watching this, your the best🖤.

[@xochj]

Best advice I've ever heard and given! Thank you!

[@jeffmeglio3095]

I always learn something new from these videos! Thank you, Chef

[@m444ss]

I'm digging that bell pepper coulis, too!

[@greg6107]

Thank you kind Chef, your amazing, and could watch your video's all day.

[@timothyogden9761]

Jean-Pierre, I have subscribed to many cooking channels on KZbin. I must say you remind me of Julia Childs. Not only am I learning, I am entertained. Thank you sir.

[@acsbimmer]

I made this last weekend and it turned out amazing! Thank you!