What Makes A PERFECT Frittata? | Chef Jean-Pierre

Well hello there friends, I'm making one of my favorite recipes of all time today. We're gonna make an onion, bacon, mushroom and spinach frittata. Oven roasted omelette. I'm gonna show you how to make the perfect one. Remember, thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned friends, we're doing it right now together. Well hello there friends, I'm redoing this recipe. I did it a couple of years ago and a lot of you haven't watched it. So I'm redoing it because that's a recipe you guys gotta do. I'm telling you, it's amazing. It's so simple. A child could do it. Know what I mean really? And you know what? It's got onion and bacon. You know it's gonna be good, right? So look, look, look guys. No kidding. I got the bacon going, right? I got about a half a pound of bacon, right? And then I'm gonna put some onion in there. I got about half of a big onion, okay? And I'm gonna saute those two, right? And saute the onion. And then we're gonna saute the potatoes. So I'll talk about the ingredients in a minute. Let me just get this going. You see I'm doing it in the bacon fat. Now for those of you that don't use bacon, just put a little bit of olive oil. And you'll be perfectly fine. There'll be nothing wrong with it, okay? I'm gonna show you how to cook the perfect, perfect frittata, okay? Because there's so many recipes out there where they burn. I'm telling you, watch. Because I promise you, you're gonna love what I'm gonna do for you, friends. So we're gonna keep an eye on that so they don't burn too much. We just want to caramelize them a little bit. Then we're gonna put some mushroom in there. And we're gonna saute the mushroom and get rid of the water, okay? And then we're gonna add some potatoes. And the potatoes, friends, what I did is I peeled them. Yeah. We cut them in little dice. And then I wash them really good. And then I drain them and I put like a bath towel. It's the easiest way to do it. Go to the bathroom and get a clean towel. Put them on there and dry them so they dry. It's the easiest way to do it. Pepper towel is a big waste. Get a bath towel and you'll see it works wonderful. That's what I do. And then they don't oxidize. That's why you gotta put them in water first, right? I got broccoli. You don't have to have broccoli. Last night I had broccoli for dinner. I got some extra. I said, you know what, I'm making frittata tomorrow. Let me save a couple of them. So remember, you gotta poach them first. Everything you put in the frittata, friends, your frittata is an oven-roasted omelette. Everything you put in the frittata has to be cooked in advance. Because the only thing we're gonna cook when we go to the oven is the egg. When the eggs are cooked, boom, we out of there, okay? Now the egg needs a very low temperature to cook. See, 145, the eggs solidify. 140, 145, solidify. So if we put raw vegetables in there, that requires 200 degrees to cook. So it'll never cook. Your eggs will be overcooked and your vegetables won't be cooked. So you gotta cook them. The only thing you can do is you put mushrooms, you sauté them in there. That's what we're gonna do. Little bit of spinach, sauté them in there. With the potatoes, everything is great. Okay, so salt and pepper. I don't want to forget to tell you things, because sometimes I forget to tell you. A little pepper. You know, I like to use the coarse black pepper. Use whatever you want, my friend. Oh, oh, cheese, cheese, cheese. I got a beautiful English cheddar. I love English cheddar. And I got a Parmigiano-Reggiano. Beautiful Parmigiano-Reggiano. So now I'm gonna take a little bit of hot sauce. You don't have to put hot sauce if you don't have it. Just a little bit. I like it. I put a little bit of kick, you know, no big deal. Nothing fancy, yeah? And we're gonna mix all this, friends. And then we're gonna add the cheese to it. Okay, so the onion is starting to be nice. You see? Starting to caramelize a little bit. Now, friends, we're gonna cook our potatoes. You know what I did? I made a mistake. Again, I always make mistakes. I'm supposed to cook the mushroom in there first to get rid of the water. I forgot. It's too late. I can't take them out, right? I can't take them out. So, but normally, what I should have done... Live TV, friends. You do the mushroom. No, no. You do the bacon. Then you do the onion. Then you put the mushroom. Get rid of the water in the mushroom. Right? Get rid of the water in the mushroom. And then you put your potato. Because if you put them right now, you won't get rid of the water. So you know what I'm doing? I'm dirtying another pan. But you won't because you'd be smart. You'd be smarter than me. Sometimes I wonder about myself. I don't know. I always screw up something. But you know what? I'm having fun. That's what it's all about, friends. There's more salt and pepper in here. Right? We're going to saute those potatoes now. Let me give you a tip, friends. What I like to do when I cook my potatoes, the first few minutes, I put a cover on it. Otherwise, what happens is they end up turning brown before they even cook. So what I do is I cook them. I steam them like that. They stay more moist. I promise you. They stay a lot more moist like that. And the last five minutes, I take the cover off. All right? So we're going to saute them a little bit. All I'm going to do is keep an eye like this. Right? Until they're soft and tender. They're starting to get some color, which I like. But in a minute, they're going to get a lot more. So now what we're going to do, we're going to cook the mushroom separately. I've got to do it separately because I didn't do it right. I always make sure my oil is hot. I don't want to put mushrooms in a cold oil. All right? I'm going to do this. The pan is hot. Not burning hot. It doesn't need to be hot. We're going to put the mushroom. Get rid of the water. Put a little more salt in there. Voila. A little more black pepper. All right, friends. So here's what we're going to do. I'm not going to bore you for a long time. I'm going to cook those potatoes. I'm going to cook the mushrooms. And then we're going to come back. We're going to put the spinach in it. We're going to put the whole thing together. I'll be back in a couple of minutes. Okay, friends. Look. You see how beautiful the potatoes are? Nice. We've got some nice colors. Beautiful. They're cooked. They're tender. The mushrooms. You see? Not only do you get rid of the water, which changes the texture. A lot of people say, I don't like mushrooms. Because they don't like the way it's cooked. You get rid of the water. It changes the texture. It's so much better. I promise you. So you see? Look. They're nice. We're going to continue cooking them for a minute. And what we're going to do now, we're going to put our spinach. Right there on top of the potatoes. I cut them. I chip on at them. Cut them. You know what? I roll them up and I chop them up. And that's all. It's really simple. We're going to let that cook just for a second. While we mix our... We're going to put a cover on that. It might help a little bit with the spinach. Cook a little faster. And the mushroom, look at that. See? Isn't it gorgeous? We're going to add them. See? That's what I want. See right there? That caramelization right there? The flavor is amazing. I promise you. So look. What we're going to do here, we're going to put a little garlic. This is so simple to make. Oh. 14 eggs. I got an 11-inch fry pan that I'm going to pop in the oven. I got 14 eggs. You see? This is like a... This is the kind of thing you make on a Sunday. And then every day for lunch, you take a piece. I'm telling you. It's wonderful. You can eat it with a salad. You can eat it cold. You can eat it warm. You can eat it however you want it. I got the hot sauce. I'm going to break the egg. I'm telling you. A child could do this. You don't have one of those? Do it with a whisk. Don't worry. I don't mind pumping a little air into it. A little bit. If you pump a little air in it, it'll make it nice and fluffy. So don't be afraid to pump a little air in it. Even if you do it with a whisk, it'll be perfectly fine, friend. Pumping a little air. I'm telling you. Some of the expressions I come up with sometimes, I wonder. Okay, here we go. How are we doing here? Oh, we're doing good. Let me turn the heat off. Done. You see? And then we're going to add the mushroom to this. Right? You know how nice that's going to be? We're going to add this to the egg. We're going to mix the whole thing, friend. Okay? But there's two, one more secret. I got to give you all the secret, friend. Okay? We're going to add the mushroom to the egg. put the cheese in there. Cheddar, use a good cheese, you know, you only as good as the cheese you're putting. You only as good as the cheese you're putting in. You're putting good cheese, you're going to make good food. You're putting crappy cheese, it's not so good. So a little parmigiano reggiano. We're going to save some for the top. We're going to mix all this up. And now friends, we got to do one thing though. We got to do one thing. I don't want to put this hot, hot, hot on top of my eggs right now because my eggs are going to cook non-evenly if I do that. So here's what I do. I'm going to do it with you, so don't worry. We're going to take this, we're going to put it on a cookie sheet, we're going to let it cool a little bit. You know, if you have 30 minutes, give it 30 minutes. If you don't, then put it in, put it in. But I promise you, it's the egg cooked perfectly well from beginning to the end because I'm going to show you another trick. When we come back, I'm going to show you another trick. I'm going to put this on a cookie sheet. I'm going to let it cool a little while and then we'll add it all in there with the broccoli. And then I'm going to show you my secret and how to put it in a pan where it cooks to perfection. So I'll be back in a few minutes when this is cold, okay? Okay friends, you don't have to wait too long just so they're not too hot. They're going to cook your eggs, right? So what you see a lot of people do, they do the potato and whatever they're putting in the frittata in here. And then they take the egg and put it in a hot pan and go in the oven. Guess what happened? By the time the middle of your frittata is cooked, it's all burned on the outside. And you know, like a good omelet, it shouldn't be very bad. Maybe a little golden. A little golden is okay, but not too much, okay? So I got a cold pan. I'm going to put a little bit of the garlic olive oil. You can put just whatever good olive oil you have, friends. I love the garlic olive oil. And I make sure it's all over the place. See, look, all over right there on the side of it. My pan is an oven proof pan. It can go in the oven up to, I think it's 400 degrees or somewhere around there, which is just enough. 400 or 450. I'm not sure the exact temperature that can go in the oven, but I've been using this pan for years and it's perfectly fine. Nothing sticks to it. So now we don't want to move the oil anymore. Now what we're going to do, we're going to take our potatoes. They're not burning hot anymore. We're going to mix all that thing. We got everything in there. See, we got everything in there, right? We got our eggs. We got our seasoning. We got our cheese. We got the whole thing. We're going to mix this well because the minute I put it in the pan, I'm not mixing no more. Okay. There's a lot of little tricks that makes the difference. Sometimes, you know, it's all the little thing that makes the difference, you know? And sometimes we don't realize it, but they say, I did everything you told me to do and it didn't come out good. Sometime, that's probably because I forget to tell you things, but it's very important. We want to go to the cold pan and now we don't touch it no more. See, we mix it here so we don't mix it in the pan. Okay. And the reason why I'm going to show you, I'm going to show you because there's always a why. And if you know the why, then you'll remember. It's the whole thing about learning how to cook is understanding why, why am I doing this? What's the purpose of it? See now, now what you want to want to do, you want to go like this. You see, look, don't mix it because you see that olive oil I put around here, the olive oil right now stays around. You see, that's the trick, friends. If I mix it, then the olive oil is going to move away from where it belongs. And then I take my broccoli, since there's only a few of them, you know, like I say, you don't have to put the broccoli. I just happen to have them. If you do this, then everybody gets a slice with a broccoli in it. And don't forget, I always use the stems. You see, and now all I got to do is push them in. That's it. Push them in. That's it. Don't mix them. Just push them in. You see, and now I'm going to put this in the oven. My oven is at 375 degrees, 350, 375, depends if your oven runs hot, do 350. If it runs normal, then do 375. And they're going to take about 30 minutes. It may take a little bit longer. We want to make sure that the center of it is not jiggly anymore, then it's all cooked. Now, the beauty is, it's all going to cook nice and even. All right, friends, I'm putting this in the oven and I'll see you in 30 minutes when it comes out of the oven. Okay, friends, 30, 35 minutes, depends. I'll show you. I'll show you. I'll show you. Oh, yes. Very hot, friends. So now, you see, there's no jiggling in the middle. You're going to push too hard, no jiggling. If you have jiggling, then it's not cooked. All right, so now what we're going to do, friends, we're going to put a plate. I'm going to put a towel right there and I'm going to put a plate right on top of it. The plate has to fit exactly. So you're going to have to figure it out, you know, what plate fits on your frypan. And what I do is I'm going to take it very tight. It has to be tight. And then we flip it around. We flip it around. We move it just a little bit because at this point, it's going to come right out. You see, friends, if you have a good frypan, it's going to come right out. And look, look at this. Look at this. Voila. Isn't that gorgeous? So you know what I do when it's still hot? I take a little bit of Parmigiano-Reggiano and just let it melt slightly on it. Just a little bit like that, right? That's it. That's it. That's it. And then I'm going to let it cool for a second so I don't burn myself. Now I'm going to cut it and I'm going to eat it. I'll be back in a second when it's not so hot. Beautiful. It's a beauty. Okay, friends, I just waited a few minutes. It's still hot. And you can also sprinkle a bit of fresh parsley on it if you want. You can just leave it alone. It's perfectly fine like that. I'm telling you, cold, hot, this is delicious. Let me cut a piece so you guys can see what it looks like on the inside. And so when it's hot, like I said, you may have to wait a little bit if you want your slice to be really pretty because when it's too hot like that, cut it nice. Make sure you get at the end, right? And then here you go. Check it out, my friend. Look at this. Look at this. Is this a beauty or is this a beauty? And you see it's cooked to perfection. So you know what I like to do, friends? I like to serve it with a bell pepper coulis. And we have the recipe right there, right? Right on the top right there. We're going to put, just put a little bit right there. Serve with a tomato coulis, serve it with a bell pepper coulis, serve it with whatever makes you happy, my friends. And you can serve it with an arugula salad. Also delicious, an arugula salad. I promise you, it's going to be delicious. And all you do now is, oh, I got a piece of the broccoli stems right there. Right there, my friends. This. It's hot. It's delicious, light. I love it. Remember, there's a lot of eggs in there, but there's a lot of serving. Put it in the fridge, wrap it up really good. Put it in the fridge. You can have a cold the next day for lunch. It's fabulous. Friends, I made this recipe again because I want to make sure you all see it and you all do it. It's a fabulous recipe. I promise you're going to love it. And you see, this to me is a perfect frittata. Hope you liked it. Remember, thumbs up if you like the video. Subscribe to the channel. And don't forget to ring that bell. We'll see you soon with another fantastic video. Thanks for watching.