Perfect Frittata 3 Ways | Gennaro Contaldo
Gennaro makes an art out of frittata juggling with these three quick and colourful recipes. Try out these great combinations or get creative with what you have leftover in your fridge. A Super simple, filling and delicious style of omelette delicious eaten hot or cold.
And if it’s eggs you like then check out this omelette 4 ways video. Plus Gennaro has tonnes more exciting recipes over on his channel
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Mediterranean Frittata - Cooking With Ayeh
My Mediterranean Frittata recipe is healthy and packed full of veggies & protein. It's easy to make and perfect for brunch, lunch, or dinner.
INGREDIENTS
10 free-range eggs
150 g baby or English spinach
200 g cherry tomatoes
1 small red onion
60 g kalamata olives
60 g feta cheese
1 tbsp extra virgin olive oil
1 tsp dried oregano
Olive oil spray
FULL RECIPE
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ROASTED VEGETABLE FRITTATA | easy healthy frittata recipe
A vegetable frittata is close to the perfect meal! It’s loaded with veggies, packed with protein and healthy fats, and works well for breakfast, lunch or dinner. This would be a great recipe for Easter, Mother's Day or to add to your weekend meal prep.
In this frittata, I am using zucchini, peppers, and onions but feel free to switch up the veggies, and use whatever you have on hand (leftovers work great!).
Make sure to watch my video on how to to make apple chicken sausage and lemon blueberry oatmeal cups if you want to turn this into a full meal.
Roasted Vegetable Frittata Recipe:
RECIPES MENTIONED:
Apple Chicken Sausage:
Blueberry Lemon Oatmeal Cups:
Arugula Salad:
INGREDIENTS & PRODUCTS USED:
9x13 White Baking Dish:
Santoku Knife:
Rimmed Baking Sheet:
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#frittata #easyfrittata #breakfastideas
4 Levels of Frittata: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Bianca, home cook Daniel, and professional chef Saúl Montiel from Cantina Rooftop - to make us their take on a classic frittata. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which frittata will you be munching on next?
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Talent: L1 - Bianca Garwood; L2 - Daniel Victor ; L3 - Chef Saúl Montiel
Editor: Manolo Moreno
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Production Assistant: Justine Ramirez
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
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Tunisian-Style Carrot Frittata | Baked Frittata Recipe #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 21: Carrot Frittata! This baked frittata recipe is an easy make-ahead breakfast that’s gluten-free, vegetarian, healthy, and so flavorful. #frittata #tunisian #tunisianfood #breakfastrecipe #breakfastrecipes #eggrecipe #vegetarianrecipe
RECIPE:
▢¾ pound carrots, trimmed, scrubbed, and cut into large pieces
▢1 medium yellow onion, cut into large pieces
▢1 cup parsley leaves and tender stems, plus more parsley leaves for garnish
▢6 eggs
▢¼ cup whole milk
▢1 teaspoon ras el hanout (divided)
▢¼ teaspoon baking powder
▢Kosher salt
▢Black pepper
▢2 large garlic cloves, minced
▢Extra virgin olive oil
▢1 to 2 teaspoons harissa (optional), plus more for serving
1. Get ready. Position a rack in the middle of your oven and preheat your oven to 350°F.
Prep the carrots. In the large bowl of food processor fitted with a blade, pulse the carrots until they’re finely chopped or shredded. Transfer to a large mixing bowl.
2. Prep the onion. Pulse the onion in the food processor until finely chopped. Transfer to the bowl with the carrots and give your food processor a rinse.
3. Prep the parsley. Wipe the food processor dry, then add the parsley. Pulse until finely chopped. Add to a large mixing bowl, separate from the carrot/onion mixture.
4. Mix. To the bowl with the parsley, add the eggs, milk, ¾ teaspoon Ras el Hanout, baking powder, and a big dash of salt and pepper. Whisk to combine.
5. Sauté. In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the carrot and onion mixture, along with the garlic, remaining ¼ teaspoon Ras el hanout, and a big pinch of salt and pepper. Cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.
6. Layer. Stir in the harissa paste (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. Pour the egg mixture on top.
7. Bake. Transfer the skillet to the center rack or the heated oven. Bake until the eggs are fully set in the middle, about 15 minutes.
The Farmer’s Frittata - Italian-Style Omelet - Food Wishes
I love all types of omelets, but the humble frittata is probably my favorite style. One of my earliest food memories is that of my grandfather making and serving me a frittata loaded with fresh garden vegetables. This is just like his, except much easier. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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