Frittata - The Perfect Egg Dish

The world's finest egg dish also requires the least technique. Thanks to Skillshare for Sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: skl.sh/adamrag...

[@KillerFoods]

I'm a 23 year old Brit and you just taught me that a broiler is the same as a grill. My sheltered mind thanks you.

[@milyon8910]

sFGilly it’s not the same. The broiler is usually found in an oven, and applies heat from above, whereas a grill is its own appliance, usually outside, where heat from coals that have been set on fire hits a grill rack, which the food is on (heat from below).

[@ythom6163]

@@milyon8910 in the UK the broiler function on an oven is called grill

[@TheShizzlemop]

@@milyon8910 lol.

[@MichaelRei99]

sFGilly why would you know that? It’s perfectly normal not to know dialect from everywhere else in the world

[@matty9460]

I had my suspicions but now I know

[@sneakyleaky7670]

I also call it: "Scrambled eggs with whatever I have in my fridge"

[@rickyfrank9923]

lol

[@vrldf8181]

I'd call it more of an omelette instead of scrambled eggs.

[@wendywu2199]

True with dairy version scrambled eggs 😀

[@faheem3721]

Egg cake with leftovers

[@novus291]

@@faheem3721 egg pot pie

[@JustinY.]

"It requires 0 skill to make" You underestimate my inability to cook

[@hyperfry7560]

Im from your liked video playlist lmao

[@mhedbary]

Lol was thinking the same

[@robert58]

What the hell are you doing here

[@ninjacell2999]

@@robert58 He watched the JoJo episode with Tonio in it and got hungry

[@redturtle8117]

@@hyperfry7560 same

[@WhatIveLearned]

Good egg from good chicken with good cheese from good cow. Nice.

[@edanirz]

Hey, you are here! Your channel is amazing.

[@gabrielking1247]

Can’t wait for that impact of meat on the environment video!!! (From New Zealand, the land of grass fed beef)

[@luisargumedo2318]

Good

[@ecithgil]

From good students from good university

[@nolashingout4940]

shut up u right wing, fear mongering, misinformation spreading fool

[@charlie_mario6292]

*can you make a video finding out if melted, softened or browned butter makes the best cookies?*

[@1TieDye1]

WalnutTime melted=chewier, flatter, crispier edges. softened=taller, cakier, softer. browned=nutty flavor and you can use if softened or melted, maybe add a tbsp of water to cookies if you let it cool to softened stage because you lose water in browning, probably not necessary though. Better/worse here is super subjective because the results end up being pretty distinct from each other.. I like browned butter i have friends who prefer softened.

[@MadnessOpus]

What about the clarified type?

[@crackermix7793]

Melted butter makes it spread more, softened butter makes normal cookies and brown butter makes the cookies, by texture wise, better. But, it would be a pretty good idea for Adam to make a video about it.

[@crackermix7793]

@Kayal Mohanadas ye, good comment

[@deinemuddaisdoof]

or anything really :)

[@erberor8007]

This is the video that really unlocked my cooking adventure. I'd been watching a number of Adam's videos before this one, but this is where I went "hey, I could do that" and started making new things. Since then I've really started to expand my horizons and learn more about cooking, and it's been a fascinating journey. Thank you for that, Adam.

[@LVLWHO]

Yes! Perfect! This is exactly the kind of video I'm looking for. I like how you breakdown the dish: it's shallot base, then thin meat, plus veggies and herbs. It allows people to understand a dish's components and cooking order. It allows you to be creative or use what's on hand rather than randomly search out rare ingredients for something specific.

[@Nyx773]

The veggies in the video were already cooked. If starting from raw, then they may need to be cooked before the meat.

[@o0Avalon0o]

I... I just realized the thing I do with egg already has a name and I'm not a culinary genius. Darn.

[@JuicySteak223]

Yes you are because you thought of something people make and love.

[@deborahjohnson9877]

Yes, you're a genius!

[@asdfghjkzxcbnm]

That just means you can make good food without a recipe!!!!

[@adeleemiliabellamy4193]

this replies are so wholesome

[@JuicySteak223]

@@adeleemiliabellamy4193 I began the wholesomeness

[@waimin323]

3:53 "it should be soft but bouncy." amen brother

[@thecommentguy9380]

Can take it in many ways

[@crimson0004]

requires no technique

[@TrollFalcon]

Hallelujah

[@MargaritaMagdalena]

( ͡° ͜ʖ ͡°)

[@galaxianstudios8934]

I’ve ended up eating this every day since quarantine started and I’ve never gotten sick of it. It’s always a high point of my day. Thank you Adam for making this quarantine just a bit more bearable during these crazy times.

[@lorenzoterrasi4491]

As an Italian, I can can tell that's an authentic frittata, and a very nutricious one! We usually make frittata because it's quick, so most of the times we only put Zucchine (or zucchine's flowers) or potatoes and onions, but really you can make a frittata out of anything. Also, pasta frittata is a thing. When you got pasta leftover, as Adam said, I can assure the result is great. My favourite one is probably tuna pasta frittata. Also, we usually flip it like pancakes (if you're brave enough) or with the help of a plate, as Adam did towards the end of the video, instead of using the grill to cook the top.

[@goranagrubacevic8456]

Good to know! I have only pans with plastic handle so can't put them in the oven, will try to flip it :D

[@hungrydevil8075]

Nice 🤤

[@MickHuerta]

EPA! Mil gracias, Lorenzo Terrasi

[@istvanszabo5745]

Hey. I know i am a bit late, but i have a question. How do the potatoes cook in a frittata? Do you just put them in with the onions and they will get soft by the time the dish is done?

[@StephenBain]

@@istvanszabo5745 pre-boil your potatoes for 4-5 minutes then you can add them in small bite sized pieces to the pan or fry them off in a pan until they are lightly browned and slightly crispy.

[@akirak1871]

Awesome! I've been making frittatas for years. I usually like to put the cheese on top so it gets brown and bubbly under the broiler. Some of my best ingredient combinations have been: - Bacon, potato, and cheese - Shrimp, asparagus, and potato - Broccoli and cheddar - Cooked penne, red peppers, and purple onion - Chicken and spinach

[@chawndel8279]

Can you use pasta even if it has sauce on it?

[@zaj_mahal]

​@@chawndel8279 no clue but I should try and tell us!! I bet it would be really amazing omg

[@MrTonyharrell]

So, my omelet mistakes are called a frittata? That’s handy 😂😂😂

[@CosmosProvider]

How can you fail an omelet? What is wrong with you people

[@bio5612]

@@CosmosProvider when I was 11 I tried to cook an egg. Bot only was the heat indirect it was also low as ther was a metal rack thingy that made the small pan more stable. After 5 minutes with no progress I put away the pan and proceeded to try to grab the metal rack. Ouch.

[@pirate6616]

Popular minecraft Hussain what was the need to comment that lol

[@bio5612]

@@pirate6616 the response to cosmos provider's comment "How can you fail an omelette"

[@armorfrogentertainment]

@@CosmosProvider omelettes don't always cooperate when folded.

[@pawkisser]

"Its best to be conservative with the broiler." i had to learn this the hard way and then learn it a few more times

[@grishayampolsky]

Tried this out today for breakfast with bacon, parsley, dill and a bell pepper! Really easy and fun to make, loved the texture and especially the brown crunch on top

[@CarlVandenberg]

Wow, I've been making Frittatas for years now and didn't know it. I called it an egg pizza and came up with the idea when I was too lazy to make a proper omelette one morning. They are crazy easy to make and you can use virtually anything you have on hand. My go to is swiss cheese, onion, mushroom and ham (all ingredients I usually have on hand).

[@53pittmanjt]

Single guy here, been doing endless variants of this for many years and I'm with you all the way. The base can include a protein or not. I'll start with smashed garlic and chunks of chicken or raw shrimp or raw scallops or frozen meatballs or leftover anything. Then maybe some green peas. Then the eggs, beaten with dry sherry instead of milk and maybe mixed with pepper, curry, Thai chilis, anything. If I didn't add peas, I'll cover it all with creamed spinach, then cover that with cheese. Then it goes under the broiler (grill) until the creation is done. I think we both do essentially the same thing. The beautiful aspect as you say is that you can't get it wrong, the only ingredient you absolutely must have is eggs. This is indeed the finest and easiest egg dish out there.

[@Metroshica]

Thank you for not putting the ad in the middle of the video!!! Perfectly done.

[@andrewliu7958]

Not gonna lie, I refer to frittata as egg spongecake.

[@deadfr0g]

I refer to frittata as crustless attitude quiche.

[@pierresihite8854]

Not gonna lie these names sound better

[@pockit5107]

Omelette pizza.

[@KingSpriteOSRS]

Umm.... y wud u even lie about what u call ur eggs ass?? Weird man

[@KingSpriteOSRS]

Pierre Sihite how do u prounce ur last name? Shiet?

[@benc640]

So true about the convenience of these - I like to throw in some chorizo, cured salty bacon and sweet cherry tomatoes. So good, so easy.

[@richards2072]

Here's the written recipe he didn't add that I cobbled together from the video . I like to copy the recipe into Google Keep for a quick reminder so I don't have to go back to the video every time I want to make it but I also add the KZbin link to the top of the Google Keep note so it's easy to get back to the video again if I want to. If you're trying to copy a recipe from KZbin with your phone, it won't let you unless you download an app like Universal Copy which is only middlingly successful. Annoying, especially since Google doesn't stop you from copying it on the computer. Since I generally Chromecast cooking shows from my phone to the TV, I prefer KZbin cooking channels where the cook also has a web page with written comments and details, but Adam's recipes are interesting enough to make me take the extra trouble. Heat up some olive oil in a non stick pan Slice thinly and throw in 1 or 2 of shallots Roll up and slice 3 slices of prosciutto or other meat Let get crispy in pan Slice up some cooked greens and dill but don't put in pan yet Beat 2 eggs per person with a glug of milk or cream Add some pepper Turn on broiler to low Ounce or 2 of cheese and add half to eggs. the rest to sprinkle on top Add greens to pan and mix. Egg mixture and solid mixture should be fairly equal. Add eggs and stir Sprinkle on rest of cheese Place under broiler Done when eggs look solid If you want the cheese browned on top, turn broiler on high for a minute. Frittata should be soft and bouncy. Best when cooled.

[@bronzeactual2652]

Frittatas are such amazing dishes. When my mom made frittatas, she would just dump in any leftover meat and veggies we had lying around, making it such a great and easy dish

[@vriska8924]

Why I rehash memes from old videos into oblivion instead of talking about what's happening in the current video

[@rakanali4216]

Megane kun yeah but where's the vinegar leg tho

[@guywithname7291]

I got roasted for these same sentiments in a previous video 🤷🏻‍♂️

[@jcwalker722]

Memes? What memes?

[@KoreyThatcher]

VINEGAR LEG IS ON THE RIGHT!

[@manuelmateo3392]

@@jcwalker722 He's referring to the comments.

[@playitagainsam1031]

Just made this after watching the video, I had onions, kale, and a mexican cheese blend, followed the same cook method, came out great, thanks!

[@7bootzy]

Genuine question: I've noticed you're not too concerned in videos about shaking or moving cookware on your glass top. I've read and heard that can scratch it badly, so I've always been REALLY careful about mine. Am I being too cautious? Also, I'd like to suggest maybe a video about proper cook top maintenance?

[@nickcontini8952]

I'm the same way, but I mostly cook in cast iron. I wouldn't shake heavier pans on a glass stovetop. I'd be more willing to do it with a light stainless steel pan or baking sheet, but I still do all my shaking off the surface of the stove. I wish I could switch to a gas range.

[@Hellfire4]

not so much as a real answer but from personal experience, i have had no issues with my stove top that ive had for 3 years now

[@gregavrhovnik4572]

From my experiance pots/pans don't really scratch glass-ceramic stoves but I do avoid dragging them all over the top (doens't mean I don't drag them occasionaly though).

[@nickcontini8952]

@@gregavrhovnik4572 I have a scrape on my stove top that suggests otherwise... But it's possible that someone place one of my cast iron pieces too recklessly.

[@abdulmsiddiqui4344]

You can't scratch glass with iron/most metals because glass/ceramic is harder. However impact can obviously shatter the glass top

[@misstinahamilton5714]

My Dad (who was Puerto Rican) made bomb Spanish omelettes every weekend when I was growing up.He made it look effortless and it was so delicious . He has passed away and I miss his cooking so much

[@L2.Lagrange]

The word "Frittata" reminds me of the show 'Xavier Renegade Angel'

[@brandonandujar2289]

Was hoping for this comment

[@maxmantegna6763]

I thought it was "Frutatta" or something like that... anyways, thank you for reminding me Xavier existed while high.

[@nouveaucrevette]

OOH, FRITTATA

[@SprDrumio64]

TASTE THE PAIN

[@garrettlemieux4620]

Jimmy Swenson thats the spîce

[@dalesotelo]

Hello adam! I and my mom have been following your recipes and we love your videos! Thank you so ever much! I love you!

[@Ndnative3431]

I’ve made this once and it turned out great the first time. Nice way to use leftovers and open ended so you can make it with the ingredients that suit you. I have another one in the oven now.

[@ahmedlegins5497]

I've been watching you off and on for a few months now... and since I started using your salting technique besides the food tasting better my BP has went from 147/93 to 128/84 in around 2 months. I'm 42 & my dr was going to put me on medication. Now there's no need... Thank you!

[@spacemagerobyn9558]

Frittatas we’re one of the first recipes my dad taught me to cook, and they were one of the first things he learned from my late grandma Glad to see it get some attention :D

[@rossquinn8537]

“Brits would call that a grill”. I appreciate how you know and include these bits of info.

[@MohamedMohamed-br1xv]

brits would call it a sirloin

[@badman1481]

Finally!! Now I know what a broiler is. Thanks Adam 😂

[@morphisjonze7747]

Broiling is grilling from above in the U.S..

[@MichaelRei99]

Morphis Jonze no broiling is broiling. You silly lymes !

[@YouDonkeyfu]

i see, so it is basically the heat from above setting in my oven. I always wonder wtf is boiling in an oven, now i know, so thank you Morphis Jonze

[@MichaelRei99]

l cy broiling is not grilling in any way shape or form . That would be like saying frying in a pan is grilling. When you grill the meat gets laid on the hot grill underneath it which is being heated from the heat source. The meat juices drip onto the heat source and create flavor. Non of that happens when you Broil.

[@Hukekane]

@@MichaelRei99 Here in Australia grilling is when the metal on the top of the oven get red hot it is broiling so it depends on where the previous commenter lives

[@seichorn4079]

I put cooked/cooled spaghetti in my frittata. because it makes it go further. thats what my mama always said. she also said recipes that used more than 2 eggs were expensive ❤ all that aside, my frittata is very special filled with lots of flavors. cheese, cream, asperagus, mushrooms, prosciutto, fresh parsley, cooked spaghetti, and of course eggs. just soo much goodness!

[@trueshere8896]

Thank you Justin for making me look at your liked videos and see this wonderful man cook

[@1andonlyMiro]

Fricking love this recipe. This is so easy, it's so easy to modify, takes barely any effort or time. I like this so much. Tastes better than a small, salty pie even. Made this at a grill party with my friends on the morning after drinking, just gathered up grilled sausages, ham, some red onions and boiled potatoes, cheese and eggs and got the whole group a good breakfast.

[@mostmandrake1608]

Thanks for the regular uploads Adam, my girlfriend is appreciating the food I'm making.

[@PastorJack1957]

I actually use a propane hand held torch to cook the top while the range cooks the bottom. Works for me very well.

[@mrbullseye]

I do these all the time, but I have potatoes and carrots, chopped and raw, in the pan for a good 10 minutes before putting in anything else, like bell pepper, onions, and then the eggs. Feta cheese in the eggs is a tasty combo. Also I finish on low low heat, under a lid so I get more of an omelette finish, but you do you!

[@shekharmoona544]

I add butter on top after it's baked and cover in foil. Then I add fresh parsley or cilantro.

[@Canwegettosubscribers-nk8nn]

Just made it this morning. Realized that even when you mess up a frittata, it will still taste good.

[@yoyo-ny5ug]

what kind of pan can you use?

[@gresmaster2279]

You cant get to 10000 subscribers

[@rosieluvs777]

hey adam. I made this and it was the first time i used my broiler. It was so good. Thank you so much. Delicious

[@FunkYoLove]

Careful with broiling non stick pans. They're usually not broiler safe.

[@discodisco2044]

I kept expecting him to address that, but I guess not. Love the video anyway.

[@jas7256]

He recently addressed the topic in one of his new videos, I suggest watching it. It's pretty comprehensive and based on science.

[@FunkYoLove]

@@jas7256 Cool i'll check it out. Thank you.

[@FrankGutowski-ls8jt]

FunkYoLove It should be set enough at that stage to move it onto a plate for the final, high temp broiling.

[@plexium7816]

I don't have a non-stick pan, i have a super-stick pan

[@jeffbrownme2]

Made this today, it's great. Thanks Adam! Although I think I'd have better success in my oven baking then broiling. Even on low I think my broiler was a bit too hot. Browned top and liquid underneath.

[@BigSchu22]

Same. Maybe I'll try lowering the rack another level. Burned egg, liquid inside.

[@AnneIglesias]

Frittatas are my favorite thing to have for breakfast, though I usually fly by the seat of my pants when making them. I was so happy to see that I basically make it the same way that you do, yet I never thought about using the broiler to brown the top. I usually just wait until one side is super done and then flip it over with a massive spatula. I will try the broiler next time, it’ll probably be prettier and give my frittata less of an oily finish on both sides.

[@robertcameronjones]

Very smart to finish on a broiler. Stove top cooks from below, broiler cooks from above. Result is even cooking without the leathery brown exterior you sometimes get with a farm-style omelette. Bravo!

[@MMOByte]

Guess what I’m having for dinner tomorrow?

[@zackiechan2601]

Probably pizza?

[@damian34]

nobody cares?

[@MMOByte]

@@damian34 Obviously someone cared enough to reply my man. ;^)

[@xexon6103]

@@damian34 if no one cares or someone cares, you don't need to be rude bruh

[@suphorg8597]

@Marek Polansky hmmmm maybe but i think hes making a burger

[@MichaelDavis-uu9zh]

The shaking hint really worked, thanks!

[@musabhatti7948]

Adam is living proof that if you say something with enough confidence, it will ALWAYS come across as legit.

[@MyDaringIndulgencee]

Lovely recipe and perfect cooking... I like it very much and keep it up this great job 👍

[@twsx]

I remember when I had to watch TV to have uninteresting ads completely unrelated to my interests shoved down my throat. Luckily, now I get that even in KZbin channels that I like. Hooray for progress.

[@vickydelgadillo4050]

I just made this without the prosciutto and it turned out so delicious. It really does not require much skill, you know its done when you smell the deliciousness. The smoked gouda really takes it to another level.

[@antoniovelazquez1056]

Nice to see the "organic egg farm guy" again, super cool

[@petedavis7970]

I've been making frittatas for years. Never read a recipe for one. Never saw a video on how to make one. Watched yours to see if I'm doing it right. Check! LOL. I thought maybe I was just doing my own version of frittata not knowing how a real one is made, but apparently that's how they're done. I used to stir in a bit of baking powder thinking it'd help it puff up more, but they always seem to puff up and deflate a bit after cooling. My wife isn't big on pork products, so ours are usually mushrooms, some sort of onion, spinach, lots of garlic, and cheese. Love your videos man.

[@SeanSidious]

Hey Adam, you're doing a great job on this channel, keep up the great content!

[@sandrajohnson9926]

I just made this. Dollop of ricotto on top with a bit of ham. Green onion, bell pepper red & orange, fresh black pepper, Himalayan pink salt, tomato, cooked prior to get out moisture. The best!! Thank you.

[@dj_nyx8903]

Second best egg dish ever: Quiche. Tastes so good! Also, when I make frittata, I add chorizo it makes a spicy kick.

[@ArchangelChi]

The French call American deep dish pizza a quiche made from cement :-)

[@TacoBelmont]

Just made a frittata based on this recipe. All I had on hand were white onions though. Added some garlic and green pepper, as well as a home grown tomato before putting under the broiler. This is better than any omelette I've ever made and was far easier, plus I have leftovers. Thank you Adam!

[@rockshot100]

Yet another great one Adam. Sounds like Spanish but this is very Italian. I think a frittata should be eaten at room temp ideally. Adam explained this wonderfully and everybody should know how to make this, including children! Perfect "too hot to eat" food, and fast and easy for breakfast, lunch or dinner. Definitely great for "make ahead". It keeps in fridge for at least 2 days, then nuke to room temp. not too long or it will be tough. Or just take it out in advance. My two cents: I don't usually use the broiler. Just when the top is set or close, flip it like he did with the plate, to pretty up the other side. Or you could just cover it, take it off the heat and not even flip, nobody will ever know. (wink) But who looks at the bottom anyway? I have made hundreds of these, fillings options are endless. Really any kind of cheese will do, I like feta if I have it. And who needs prosciutto when bacon is also good and cheaper? Or ham or sausage. If you are ok with onions, start with that. But spinach, mushrooms, frozen anything like peas or cauliflower, bell peppers, zucchini, olives, etc., (use any combination that you like and have on hand. You will find a winning combination. Herbs are optional, imho, but a pinch of dried oregano is really nice. I often serve this with fruit, like melon or not. But peaches are cheap and delicious this week. Bon appetite!

[@sandrajohnson9926]

I used ham in the frittata but bacon on the side. American thick cut bacon.

[@richards2072]

Another fine video and recipe. I'm going to be watching all of these. Thanks very much again!

[@Manuelita6]

This video gave me the confidence to make my first frittata. Super easy and quite yummy! 😋 Thank you!

[@JohnDotBomb]

I always tend toward simple recipes that aren't picky about ingredients. Thanks!

[@Klaus12342]

I haven't seen a recipe with white wine in a long time. I'm honestly worried something is wrong with Adam, hope he's ok.

[@DSesignD]

Frittatas are a common (and popular) occurrence at my house for all the reasons mentioned in this video. Easy, great for leftovers, tastes damn good, something to have with a salad.

[@whatevil]

I love when you see a recipe and you're like "Awesome, this confirms all the things I intuited!". Pro-tip though - mix salt in with your eggs when you beat them and leave them for ~15 mins before they start cooking - this is something I learned from Kenji Lopez-Alt and it means that the eggs don't go through that phase where they release a load of water while cooking. Works for scrambled eggs and other ways of cooking too.

[@gthangguthrie3213]

Great instructional video! Thanks!

[@Wizard4k]

Can you please do a video on mug cakes/brownies?

[@lurancefn4113]

*YES*

[@kubs3661]

Yes

[@marcinsos1000]

Yes

[@gim9360]

Yes

[@dre...289]

yes.

[@jjson775]

This is an excellent recipe, we do it all the time.

[@SenfPenner]

Thanky you Adam that I can try skillshare with your link ! Cheers mate !

[@Sigmagnat650]

On turning out something like a frittata from a pan- if you want to "unstick" it from the pan, just grab the handle with one hand and lift the pan up a little ways from the cooking surface; with your free hand, form a fist and gently "hammer" the portion of handle in front of your holding hand and it should hop or skip inside the pan- turn it out at this point. This is also a good way to check things like pancakes- anything more than a few gentle bumps and it's probably not ready to be flipped over. Once it is ready to be flipped, give the bump method a try to ensure nothing is sticking and the flip should go much easier. Cheers.

[@v1lkins]

I'm so happy your channel grows up

[@kl-vt5ko]

the insight and reasoning on top of the recipe makes these videos remind me of good eats.

[@fakeaccount900]

Great video! Quick question though. I cannot due non-stick pans due to a very weird health issue with that non-stick coating, so what would you recommend as a replacement for situations like this? I'd guess a cast iron skillet due to being broiled, but any advice would be appreciated. Thank you!

[@fatburger6000]

A cast iron should work just make sure its well greased

[@tesco8704]

Use parchment paper

[@jcwalker722]

If you season your cast iron properly it will be as non-stick as a Teflon pan.

[@godofgamers3884]

fakeaccount900 all these guys already have you great advice but if you want to go the extra mile I hear a lot of people make their own non-stick pans by essentially baking layers of vegetable oil which causes the oil to “glass” or crystallize. A KZbinr named alex made a video about it.

[@OutOfNamesToChoose]

Cast Iron, Carbon Steel, or Fully-Clad Stainless Steel are the best for versatility, although CI or CS are the best for being non-stick.

[@zzing]

I really like the simple template for this.

[@psycold]

Prosciutto? Shallots? Hold on let me pull out my Ferrari and use the boot as a table cloth.

[@danielleanderson6371]

You can also use ham and green onions, which are way cheaper. He did say any onion and any cured pork.

[@malcolm2920]

Wait aren't prosciutto and ham the same thing

[@Roystone730]

@@malcolm2920 no, not really. prosciutto is a type of ham but it works only one way, just like gouda is cheese but chees is not necessary gouda

[@malcolm2920]

@@Roystone730 in italy we have prosciutto cotto and prosciutto crudo I think cotto is closer to ham and crudo is what foreign people call prosciutto (?) God why i am talking about food

[@danielleanderson6371]

You would be correct. I believe the Brits also call prosciutto crudo "Parma ham".

[@jackarmstrong4051]

Thank you for your videos! ive been cooking way more and i have had way more courage to experiment!

[@shahaffiq5860]

What kind of car does an egg drive? A Yolkswagen.

[@consorciasantiago4009]

Very well presented.Thank you.

[@Axel-id4nh]

0:31 "throw in a liitle olive oil" Gordon Ramsey: nice, but needs a little bit more

[@spellbinder3113]

I made this tonight and it was excellent!

[@vitcermak7737]

“And for holiday, I am going to India! Brits would call that a colony”

[@jonc6157]

One of my favorite childhood food dishes grandma used to make... by far, thanks for the reminder...

[@dylanhermsen7236]

Gouda cheese: from the city of Gouda American: makes cheese and calls it Gouda Gouda cheese: Am I a joke to you?

[@hiimemily]

We don't even pronounce it right! It's closer to "HOW-da" if memory serves.

[@ThomasJager0]

​@@hiimemily It has a very intense pronounced 'G', but you're right about the "ow-da" :)

[@TheSandvichTrials]

GGGGGGGGGGGGGGGouda

[@nickcollura3050]

Duwang

[@ellie.starsky]

so basically it's a no crust, no fuss, no nonsense quiche. amazing

[@yotam274]

My mom used to make us frittata with a layer of crispy thin sliced potatos. If you feel like it, give it a try. It's amazing Nice video btw

[@anniefannycharles9951]

That's how I just made mine right now. But I also took a bag of frozen creamed spinach, microwaved it and added it to the egg mixture. So easy and delicious.

[@Lufttygger306]

I do the same, I use the 'planer' side on my box grater to cut paper-thin slices of potato while wearing a heavy work glove so I don't cut myself (I don't have a mandoline), they take just a couple of minutes in olive oil in the skillet to cook through and get crispy

[@Rob_430]

Great video. I made one last week.. made a spinach frittata, using my cast iron pan, just like Grandma did. Having this quite often on Friday nites when we couldn’t eat meat.

[@Shteeeeeeeve]

Adam just pumping out content. Take your family on vacation my guy!

[@jokermtb]

I do these a lot, never tried the broiler - gonna try that today!

[@AntithesisDCLXVI]

5:06 your voice is talking about Skillshare while your body is saying "look at my glorious wedding band. LOOK AT IT!!"

[@mikek4025]

Thank you for clarifying the broiler/grill vocabulary

[@kit-ekat8139]

xavier is pleased. OOOH FRITTATA

[@bobbob5541]

I see you're a man of culture as well!

[@TheSuperCommentGuy]

Very nice, very nice

[@Josuh]

I need season 3

[@kit-ekat8139]

@@Josuh dont we all

[@Josuh]

@@kit-ekat8139 y e s

[@bigblueocean]

Saw the video this afternoon, made the dish this evening. It was REALLY easy and delicious too. Thank you very much. Subbed!

[@isthissomesortofmeme8932]

Next video: why I season the seasonings before I season my food

[@lackofswag2520]

no his next video is obviously: why i season my seasoning before i season my seasoning with seasoning before i season my pre-seasoned food

[@sillyslambo8527]

Next video: Why I stopped reading the youtube comments on my youtube videos.

[@ethanmorrow4241]

lack of swag, So much seasoning

[@ACheshireCat2001]

No broiler, no oven, I do use a frittata pan, makes flipping it over a couple times easier... learned the basics from a Harrison Ford movie... watched one of your omelette videos too... have to stay away from salt more for medical reasons... found the multiple methods very useful.

[@DANLi_]

Anyone know the rough temps of the broiler? UK pleb here, we don't get Low/High options..

[@hiimemily]

Prosciutto frittata. What a wonderful phrase!

[@TURBONERD]

Love Fritatta. I take mine to the next level by crumbling some Dutch feta and leaf spinach on top after taking it out of the broiler. The contrast of hot, savory Fritatta and snappy cold spinach is glorious, and the fetta adds an extra creamy sharp zing with the brine that brings it all together.

[@XandrestarX]

When we make frittata in Italy we don't use the oven but we turn the frittata over in the pan to cook on the other side (you can use a plate or a lid to turn it over)

[@virtulis]

TIL the weird kind of "omelette" I've been cooking my whole life is actually called a frittata!

[@matthewsachs6867]

Gosh darn it Adam, your videos are so good that late night hungry me keeps watching them all over and over again