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!
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
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✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
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[@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 :)

[@marinashear3818]

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

[@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.

[@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.

[@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.

[@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😂

[@ameliacasey7818]

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

[@jtruther6200]

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

[@zoozbuh]

Came for the recipe, stayed for the valuable cooking tips and personality! Love 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!

[@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

[@randalltom9750]

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

[@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]

🙏🙏🙏👍

[@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 ;-)

[@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.

[@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.

[@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...

[@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.

[@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! 😍❤

[@Weaver_Games]

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

[@ChefJeanPierre]

Don't tell anyone! 😂❤

[@geminiXXX]

Paris Hilton approves...

[@marcelcampeau5197]

I doubt it .....

[@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.

[@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

[@randalltom9750]

Anyone who loves to cook would find this channel ‘Amazing!’ I do... and I learn so much. Thank you Chef JP!

[@dingalingmasterpiecetheater]

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

[@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!

[@monicagunn7492]

I’m making this today! I was fortunate enough to go to chef school and the tips chef Jean-Pierre gives are exactly what they teach you. Mise en place, everything ready to go. It makes cooking pleasurable and your dish turns out better. It saves time and kitchen mishaps. 🔪

[@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!

[@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 🙂

[@tucoperez01]

Thank you Chef Jean-Pierre and greetings from Rotterdam

[@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.

[@paulmarshall1920]

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

[@vincentanguoni8938]

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

[@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

[@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.

[@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.

[@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. 🥰🥰😋

[@m444ss]

I'm digging that bell pepper coulis, too!

[@DLJ2890]

PERFECTION, THANKS. I made the Coulis as well, used a lot of Parsley as I prefer it that way - oh my goodness. thank you

[@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!😊

[@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!

[@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!

[@RonBaker456]

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

[@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.

[@notaliberalfromcali6245]

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

[@julietteyork6293]

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

[@AngelosRitter]

He is right about being prepared. I like that.

[@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 !

[@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!

[@Noname-ni1dy]

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

[@ChefJeanPierre]

🙏🙏🙏😀

[@ld1176]

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

[@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.

[@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! 😍

[@pamhouglan4710]

You are the king of mise en place!!!

[@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?

[@Skyline1986.]

U ar very funny while cooking & a happy chef, I wz really happy to c ur smiling face all da time. Nice & valuable tips on Frittata..

[@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!

[@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.

[@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.

[@suzettebavier4412]

This is a hit👊 in My books❣️👍

[@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.

[@carimyfashion]

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

[@catherineogrady8773]

I am still going back to the start of your First Videos. This time I get you to show mWonderful Drandchildeen how to learn from a real Gentleman Chef God Bless You Sir You are the Best Greetings from Ireland,. 😞☘️☘️☘️☘️🌽🥦🥕😃🧅🧅🧅

[@andystone6777]

dear friend ! you know how I work: I started thinking about the cheese right from the start of the video. And my favourite swiss cheese is (and will be til the end of days): Gruyère. It's the best stuff money can buy. Gruyère is a real nice and lovely town right in the middle of Fribourg / Switzerland. Been there lotsa times tryin to find and talk to H.R. Giger, but never met him. OK, it's a small town with about 2.200 people resident. If only 1.600 of them working in cheese production, it means that ONE person has to feed and satisfy about 5 Million people with cheese ! We need to hurry up with planning this recipe as long as Gruyère doesn't surrender to 8 Billion humans asking 4 cheese. :-) keep up the brilliant work and stay the way you are !

[@ritarusso8936]

My favorite chef.God bless him

[@robertcooney3049]

Good morning Chef 👨‍🍳 ☺️ ☺️. Thank you for your expertise in teaching us. 😊 have a wonderful weekend 😀 😊

[@johanvanzyl8479]

Love a good breakfast. Since meeting chef JP now also like a good lunch and dinner🙊🙉🙈. And enjoy cooking I'm on a mission and plus.

[@johndavis9163]

Chef Jean-Pierre is right....mis en place is the key to success in any kitchen :-)

[@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.

[@druegeme]

mise en place is important not only for cooking but for so many things in life! Because it makes you think before you do.

[@rodschelin3470]

Every Chef jean-Pierre video I watch, I learn something new. Sometimes they're simple things that maybe everyone but me knows already, (LOL). Like never pour omelet eggs into a hot pan. Dah ... I should have known that .... well, now I do. I love his videos.

[@stevenheng9768]

Looking at today video on frittata pancake the mission plus completely gorgeous. This is a very healthy meal to accompany with white wine n a tomahawk. Very superb application.

[@robinsummers2104]

I have been overlooking frittata's for years that were too brown.... ...thanks to this video I now know to use a cold pan before I add to the oven.

[@stefanopassoni3978]

Another Italian Classic… thanks for the tribute You make to italian cusine.

[@milacaibal3976]

I love his phrase, Garbage in...garbage out. A clean kitchen is a happy kitchen." Do not use spoiled ingredients when cooking. Sterilize your cooking things in the kitchen. Make your working place clean. The best meal you can prepare. A happy home in a happy kitchen. Happy customers, too.❤❤❤😁😁

[@robertorosselini]

Chef Jean Paul and Gennaro Contaldo are for me the best cook i have seen in internet, and i have seen a lot of them. There a cooks with much more follower. I think the reason is, if you know nothing, you have to believe everything. 👍🇦🇹

[@philius6692]

I've made lots of frittatas and never once heard anyone say not to use a hot pan! Great advice and video! Thanks!!

[@lynneedwards3208]

I had been a scatterbrained cook and hated cooking until I learned about being prepared from you! (I can't spell the phrase!) 😊

[@DownButNotOutYet]

We just have to make Frittata. Normally we eat a Spanish Frittata, very delicious but this looks more creamy and "fuller". We have to change and try this recipe. It is a very nutritional dish, can have it for a lunch as you say. I am sure the broccoli just finishes it off beautifully. This is an excellent recipe, thank you for showing as eggs are not so easy to master in a recipe, tis is fabulous as yourself, the one compliments the other! Keep going Chef while we are all learning. Have a good day.

[@russellwatson8145]

GOOD job Chef,it is a pleasure to see a chef that can cook......Chef Jack....

[@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 ❤

[@mangomd]

I remember watching you on PBS many decades ago. So glad you’re back!

[@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.

[@leemoore9933]

Some people had to pay good money in a top culinary school to learn this craft from a master like this Chef. Oh how the internet has changed things we learn. Oh and no your mother or aunt can't cook like this man either.

[@kathyc68]

Yum! I made this for breakfast for Valentines Day (which is also my husbands birthday), it was delicious! I used broccoli and no spinach. I didn't have a large pan like you used, so I put it in a pie dish, it was beautiful, but it did need to bake a bit longer as it was smaller round and much taller. We had some leftovers today for dinner... SO GOOD! Thank you 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.

[@iangesman5847]

1:20 into the video, yes mison plus first. My kitchen is not built yet, however with a two burner hotplate and toaster oven, even I have done 7 dishes using Chef Jean Pierre. The trick is Mison plus first 🤔😄👍😎🛎❤

[@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.

[@glenysthomson5955]

Perfect advice. Prep is very important, also good way to not forget an important ingredient.

[@joedmac78]

best advice.. Mise en place.. I can't help but think why more chefs don't explain how important that is!

[@TheGJRuppert]

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

[@EZ8E]

Cold pan. Game changer. Thank you.

[@ChefJeanPierre]

It is the key indeed!!! 😍

[@jeanlaubenthal698]

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

[@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.

[@thefishermann]

Best Chef in Town. We love you Jean Pierre. Merci per les recommandations tout mise en place :)

[@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!!

[@B81Mack]

That's heaven on a plate. 👍