I had forgotten I had seen this video - until the clever shots of that renegade egg shell. The wit of the camera person ALMOST upstaged your wonderful performance. Bravi a tutti !
It's been a very rough year for me. My passion for cooking has become my solace, my therapist, my friend. Your videos and your smile..your recipes, has really expanded my desire to try cooking something NEW. Your Greek dishes especially..just amazing. Thank you for your kindness and recipes, Christine ❤ love from Missouri
thank you so much for your kind words. I'm sorry to hear that you have had a rough year. I hope things are getting better. I am preparing to shoot some new videos also. Be well
Hi Christine, Just wanted to thank you for all the amazing recipes! Can you please make tsourekia that includes oranges in the recipe ? It would be much appreciated !
I made this last night for my wife and it was beyond easy and it was soooooo tasty. You'd think it was just an omelet, but it's so much more than that. Thank you so much for the inspiration !!
I love the look of your frittata and have to try making that one day soon and see how well I did. Thanks so much for sharing this recipe with us all and and may you all be safe and Blessed.
Frittata has become what I frequently use many eggs for, & do so quite often. I make them a little differently than you do, in that I don't put it in the oven, though yours looked spectacular. I too discovered how good zucchini is in a frittata when I had a couple small squashes leftover, one a zucchini & one a yellow Summer squash. So n my nonstick 10" pan, I caramelized some red onion, sliced up & added the squash, then after they cooked together a while I added a few sliced Baby Bella, chopped fresh parsley, dry oregano, Pink Himalayan sea salt & black pepper. While they were melding & coloring up, I blended together about 9 eggs, a pinch of pink sea salt, some pepper & about 1/2 cup of whole milk, then poured it into the pan & put the glass lid on. I let it set up a bit on a med-low burner, lift off the glass lid on, then with a Silicone spatula, just like when making an omelette, I begin to pull in from the sides so the set up egg & veggie mixture is pushed up a bit, moved towards the center, & allowing some of the still runny egg mixture to make contact with the pan to cook. I then add the cheese, usually a sharp cheddar & might shred some Asiago, parm or add some feta - but most often just keep it simple with the cheddar alone. Then I turn the burner down to low & place a glass lid back on, while I make my toast, or have some coffee. As you know, the lid keeps the heat in so it steam sets the mixture in a couple minutes, & it puffs up a bit. Within minutes, it's nearly set but still moist on top. So I slide the frittata onto a big, pretty round serving plate, put the pan upside down, & over the top of the frittata, then lift the plate with the pan over it, holding it all firmly in place, then quickly flip the plate & pan so the frittata is back into the pan to brown up what had been the top. Then place the glass lid back on so it retains as much heat as possible. After a few minutes, even though only set on low, the bottom sets a bit more, & it colors up a bit & it's done. I just slide it back onto the serving dish, & the most colored bottom has become the top. This way I don't have to worry about the bottom becoming overcooked or stuck to the bottom of the pan while in the oven, plus it's faster & there's no additional cost of heating up the oven - & without heating up the kitchen, which I prefer, in the summer months especially. Also I use less veggies in mine than you do, & maybe more cheese. With the amount of veggies you made, I'd have enough veggies for a total of three frittata, or one really big one, but it sure looked delicious. I've used some leftover home fries cut up, plus veggies, so I like the idea of browning up some grated potato to add. These are like a crustless quiche, & so easy & inexpensive to make. I sometimes have mine with salsa & a side salad. They keep well in the fridge & now that I'm living on my own again, this gives me several quick meals with toast & maybe some bacon or ham. They're just as good at room temp too, so the perfect brunch item or for a take along meal if I have to go somewhere, to eat on the way, or to have later with a salad, & have a very nice nice lunch with me for whenever I can stop & eat something. It travels well when wrapped in wax paper & then put into a plastic bag, or when added to a plastic container with a small salad & dressing in a small container, for a picnic lunch in a park.
Hi Christine, I just found your channel and love your style of cooking using my favorite ingredients: olive oil and fresh/dried herbs! Excellent! Thank you for sharing!!!
Love all your recipes . Made your Beef- Barley soup yesterday . It was wonderful! Thank you for all your common sense tips and thank you for sharing with anyone who might toss small bits of leftover vegetables. And cheese. I always save and try to use - not everyone does.
I love your recipes!! Also love they usually use ingredients we have at home instead of gourmet items only found in specialty stores! Thank you Christine from Thunder Bay ON.....
My pleasure ! That is the point, to help everyone make the most of what they can easily get and to make substitutions but still cook something amazing!
This looks delicious too, I make a banging frittata already but I could try this I do the cleaning my frig frittata too lol. I made the Gyros today with the lemon potatoes, tzatziki the whole 9 yards I even made a lemon cheesecake to use those lemons with homemade strawberry & cherry compote. Omgosh it turned out sooo good everyone ate until they were stuffed like a tick! lol I could tell it was good because everyone was so quiet and after every bite I heard Mmmm Mmmm the pitas were very good but the next time I make them I know they'll be even better after all practice makes perfect. Thank you so much! So glad I found you!
Haha "full or stuffed as a tick" is something we say in the South like "yall" or I'm hangin in there like a "hair in a biscuit" :):):) you're welcome to use it anytime you like. Thanks again
Hi Christine...oh my THAT looks sooooo good. I had to stop myself from licking the screen. Betcha it smells just heavenly. I'm gonna go look in my fridge and see what I have...drat...I remember using up the bacon yesterday. I'm gonna definitely make this. So hungry now...time for breakfast...nothing will be as good as what I'm looking at here. Thanks for this recipe...and the demo. Stay safe.
I thought that was hilarious and am glad you noticed it. I had no clue until I saw the video and it was perfectly timed for my ' I should get an 8.5 " on my cleaning skills. Thanks for watching
I would love you to show us how to make more soups (in Australia its nearly winter). Thought a family meal of humous, tzatziki and focaccia with soup and salad or your lemon roast potatoes would be great for my husband’s birthday lunch. What do you think? Do you ever make blended vegetable soups?
I'm Spanish and Spanish omelette (tortilla de patata, the classic one) doesn't have paprika. There is another version, tortilla española, which admits almost any green vegetable, even green peas, and usually has chorizo, and chorizo does have paprika, but tortilla de patata is the best, specially when the potatoes are soft but some of them a little golden and toasted, like my grandma's. Love, Sol
I have to ask, what stove is that? So well made I do like it. A great stove for a great cook? Yes, for sure. We have a electric energy saver stove that turns on and off all the time. I do miss my gas stove but your stove is beyond our past one. You should talk about your cook ware and stove, what you like the best of what you have. Thank you for being so inspiring. I do love to cook. Cheers
This is going to be Dinner tomorrow night !! Easy and it looks delicious. A question about that flat iron in your oven, is it always in there? I imagine that helped to get some more color on the bottom of the Frittata.
Your camera person showed us the egg that didn't make it to the sink. 8.5 score for neatness is a good score. lol Thanks for the recipe I've always wanted to make a frittata but it looked complicated.
Just discovered your site. Great recipes. Makes me miss my Yia-yia’s kitchen. My question is what is that sitting on top of your oven rack? It looks like caste iron.
I know I'm showing my age BUT did anyone else think of the I Love Lucy episode with Lil Ricky playing the drums and Lucy kept cracking eggs to the drum beat like Christine......no....just me? Ok lil OLD me is leaving then :)
I do love a panini press, although I don't have one. It's great if you make sandwiches because you can get that nice crunchy exterior while quickly melting cheese in a sandwich. It all depends on your preferences.. I hope this helps and thanks for watching
@@ChristineCushing thanks for the reply, I just ordered a delonghi machine that I've been wanting for a long time. I like to cook on the weekends but during the week my dinners are quick and easy. And with a press it could be healthy too. I'll let you know how it works out.
Surprise, The majority of fat in bacon is oleic acid, the same fat in olive oil. Shortly after this video came out the AHA came out and reversed their advice on Saturated fat. It turns out saturated fat is really good for us.