Dozen-Egg Frittata with Any Veggies | Where Cooking Begins

All my life, I cooked my frittatas over high heat, frantically stirring them so they'd firm up evenly before throwing them under a hellish broiler to brown and puff up. Then I read about a super low-heat baked method which is so much better for the eggs, which set at a fairly low temperature and are much more silky and tender when they've been gently cooked. So that's what this is! You can use any mix of vegetables you like, but today's version has springy broccolini, onions, and potatoes.
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[@brinakavcic]

Just smoke a blunt so this is perfect timing

[@andrewluu3589]

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

[@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!

[@cpp8227]

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

[@EdnaStLouis-yi4in]

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

[@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).

[@sanne1061]

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

[@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 😟

[@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....

[@christidoe9431]

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

[@RJTimbol]

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

[@kindredmario1640]

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

[@millienave100]

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

[@jsmn612]

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

[@grainofsalt2113]

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

[@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!

[@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!

[@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.

[@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!

[@patricklynn7763]

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

[@miriamajigboye7473]

Loving this

[@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.

[@christopherfink7316]

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

[@kayleeanderson480]

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

[@Martel4]

That frittata is literally perfect looking. A+

[@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.

[@Dliz_empire]

Thanks for making cooking easy and fun

[@earlarmstrong3588]

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

[@opeyemieletu5379]

Cooking begins where all lives begin. I love that

[@tracegates8841]

Adorable.🥚

[@marcelittchu]

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

[@giftadisa4170]

Thanks Carla

[@oluremibamidelesamuel6147]

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

[@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. 😃

[@afterdinnercheesesnack]

Carla the ending of your video brought me to tears ❤

[@thompsonemmanuel6804]

Lovely

[@gailmossekatz5023]

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

[@heatherhaeg]

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

[@aramhouse]

I love your recipe❤️

[@peaceomatola2885]

Looks yummy

[@jules.bear75]

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

[@andreamorales8129]

I love your book ❤

[@mnels5214]

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

[@johnnycashm0ney307]

Carla cures my depression.

[@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.

[@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

[@Ssakarix]

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

[@qpowiejfqpweif]

liked the warmer light in earlier videos

[@olycalderon3396]

Que bien

[@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!

[@memepalace12]

Delicious

[@desmondobi7766]

Good one

[@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 🤷‍♀️

[@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?

[@swamianandtesla2347]

Ostara food! Gracias 🙂

[@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.

[@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.

[@ahmedbabalola7308]

Beautiful 💓💓👌 meal yummy yummy 💖

[@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!

[@jumokeesther3743]

Sweet

[@2igotmoney]

Love you Carla 💖

[@juts89]

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

[@mikal5693]

Came for the frittata, stayed for the egg facts

[@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.

[@waheebolamilekan6553]

You looking so good Carla

[@PatrickPoet]

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

[@sh-nd4cs]

That eggrag is dope. It stole the show

[@joerecoveryjoerecovery5781]

Nice egg facts, Carla! #EGGFACTS

[@oluwafunmilayojohn3853]

Cait wait to get your cooking book

[@ronaldroland7064]

🔥🔥🔥

[@jidodoh]

Nice video

[@ayoolaadekunle8701]

Good

[@abosedeawoye4501]

👏

[@ronaldroland7064]

❤️❤️

[@nobody-zp8tv]

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

[@kath09is]

end to death and darkness lmaoo

[@josuearauz2366]

Que rico

[@ellieisanerd]

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

[@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.

[@maxrobertson9008]

Check out Carla's manicure at 3:44! 🤯

[@Vanessa-nh7ud]

Carla you're an angel.

[@aurorasantay9729]

Me llega

[@jono3030]

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

[@Nina_DP]

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

[@andreamanrique3059]

Mine didn’t cook in 20 minutes :(

[@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 🙌😂

[@superpcstation]

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

[@cockbutpluger]

“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

[@_Bosley]

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

[@IMakeupStuff]

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

[@tracegates8841]

i thought that too! haha

[@dudzmota]

[@nancyhowie7319]

*Northern Hemisphere

[@Ssakarix]

She has eaten Nelly Furtado!

[@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.

[@liindawgg]

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

[@syedmustafeedali]

Did you know…

[@corrinepineda]

I’ll iiiiii