I'm Italian farmer and I approve this recipe. We make frittata with any kind of vegetable, in winter we use broccoli, chicory, brussel sprouts, savoy cabbage etc. We use a tiny bit of pancetta or salami as condiment to give more flavor, but the meat is optional and its flavor should never stand out. We often use Parmigiano cheese, rarely the goat cheese shown in this video because we prefer to only use cheeses that melts, and caprino cheese doesn't melt properly. Any cheese that melts will be good for frittata. We also never use chili or paprika because it's not a traditional ingredient in rural Italy, instead we use fresh herbs from our fields like thyme, mint, santureja, oregano, etc.
Holy cow, this was absolutely amazing. My wife "doesn't like Frittatas", so I was taking a risk when I chose to make this for her birthday breakfast. It was absolutely mind-blowing and she says it was one of her favorite breakfasts of all time! Thank you Chef John for teaching me this!
Man that is so nostalgic, my nan always used to make a humongus frittata with all the veggies, and leftover pasta for good measure, and then we would eat it through the day while at their farm, bless your soul gran
Baaahahaha I made this for dinner, the entire family was complaining like I was driving them to Whataburger... One bite, ONE BITE and they were in food heaven. Thanks Chef John!!!!!!!
Made this today with a few tweaks. I had a little ham to use up as well as cold cooked potatoes. Absolutely delicious way to clean up all the bits and bobs of veg and cheese before Saturday grocery shop. I also had a couple aging oranges and some ‘leftover’ Chardonnay. Saturday brunch, complete 😋
Awesome food, recipes, instructions, music, good jokes and friendly attitude and ALL for FREE! Can we really ask for more??? Beautiful, as always, Chef John! Peace to the awakening ones.
I grew up eating this often. It came from my nonnies garden and small 2 acre farm. It was inexpensive, nutritious and delicious. I still make it frequently for my family. Thanks Chef John, you took me back to my childhood. 😘
I made one of these, it turned out amazing. I used no full size onions, just the green ones. Also one red bell pepper instead of the small ones he had. I also added some milk to the eggs when whisking them. Oh, and 4 bacons.
Another success 😋This is the first cooking channel where, if I follow the directions, everything turns out great. A professional chef who shares all his tips and tricks with non-trained cooks 👍🏻👍🏻
I've been making a ' clean out the fridge fritatta' for 40 years. No recipe just whatever needs to be eaten. Very forgiving and a surprise every time. It amazes me when people will ask for the recipe years later and then think I'm holding back some magic ingredient. Ha Ha who knows BTW sweating all the watery veg to concentrate the flavor is the magic
I should have waited another 5 minutes or so before transferring from the cast iron skillet. Fell apart a bit but boy was it good. I used feta vs. goat cheese because that's what we had. Squash was delicious. Used sweet peppers from our garden. Definite keeper. Thanks
I've never had very good luck with adding veggies to omelets or quiche even when I've precooked them so I've stuck with meats and cheese and herbs. I think this salting method is going to fix my issue of having my veggie & egg dishes be loose and runny. This frittata looks so good, and I can't wait to try it. Thanks, Chef John!!!
I have always ignored instruction to salt or wring out vegetables. This video convinced me to try it. I get it now. This recipe rocks. It just became my go-to way to use up extra eggs. Many thanks, Chef John!
This looks amazing. It reminds me of something I used to make that was similar, but on a much smaller scale, about the size of a personal pan pizza. Made it in a small cast iron skillet, and did everything about the same but used some spinach in there and used mozzarella and topped it with feta and some diced romas on the top. I will definitely have to try the salting of the zucchini and squash. It's the little things like this that make the difference in how food cooks! I love all of Chef John's recipes! It's become my weekend thing to watch these videos.
For simplicity and taste Italian cooking is peerless. This Fritata looks so good, especially with the addition of goats cheese. Will deffo be making this.
Chef John, every spring could you make a video showing us what you're planting for the year? Based on the number of zucchini dishes recently, I can tell you've planted some squash, and I did too this year! So the timing of your recipes is particularly helpful. I'm hoping in the future we could make it not-coincidental!
I've been preparing my frittata in almost the exact same way for years (swapping the goat cheese with feta and a few small lumps of heavy cream cheese) but have never tried the salting method with my zucchini. Will do this next time and am already excited! This is some very valuable advice.
Hey chef John I made this frittata this morning after church. It was wonderful. However I only had some zucchini on hand and no yellow squash, but, I had some leftover creamer potatoes in garlic butter and parsley so I added that. Oh and I didn't have any goat cheese but I did have some Brie so I topped it with that. Everything else in the recipe was according to the recipe you presented. Not exactly your recipe but it was over the top wonderful just the same. I'm a big fan your chanel.
Made it this weekend. I was worried that there was too many vegetables and I wimped out. It was still good but I should have listened to Chef John. Even still, a new family favorite. Thanks from us to the farmer. :)
You can slice zucchini thin and bake in oven to su for bacon... can batter I use cic pea flour ND water and lightly coat with cornflake crumbs. Can back on cookie sheet/ parchment or pan fry in griddle with oil. Can use dry herbs or hot spices. Fooled a buddy at brunch, a friend was like you can bring zucchini he hates it.. screw him and her. He ate it and did not have a clue till he asked and then stopped eating his 4th slice and walked away. I use this in place of BLTs for vegans.... oh many I'm hungry.
My food wish is that we both enjoy long lives during which I gain culinary skills from you for the enjoyment of my family and friends. It's been a good run so far! Merci!
My mom made us this and always called it an omelet. After leaving home I had a real omelet and realized the difference. Frittatas are my favorite egg dish. This looks delicious.
Many thanks for this fine recipe Chef John. We would enjoy la frittata very often as kids. Growing up nonna would often make this for her grandkids using many variations each time depending on the season. Ahh, you took me back to my salad days. No pun intended!
I've been a fan for years and years and I can say truly without exaggeration that this is your best video/recipe of all time. I enthusiastically nodded, not unlike a madman, when you salted the squash.
I wonder if the “Unidentified Farmer” 👨🏻🌾 is Old MacDonald? After all he’s all, he always running around singing... “Ee i ee i oh, With a moo-moo here, and a moo-moo there, with a cluck- cluck here and a cluck-cluck there, and a oink-oink here and a oink-oink there”! Your Farmer’s Frittata looks so darn yummy! You’re simply the best Chef John, l sincerely love watching your Channel! (Listening too, l love voice!) Thank you 😊♥️👍🏼👏🏼👏🏼👏🏼👏🏼
I recently stumbled across this channel whilst looking for a lemonade recipe and subbed because all these dishes look great. Thanks for sharing your recipes with us all.
Chef John is great. Did you find this lemonade recipe as well? th-cam.com/video/sR8gN9Jonac/w-d-xo.html&lc=UgyaoCLN2nGoQboA9dV4AaABAg.9RP_4xyxyaW9RQFI06RAGC
Chef John is great. Did you find this lemonade recipe as well? th-cam.com/video/sR8gN9Jonac/w-d-xo.html&lc=UgyaoCLN2nGoQboA9dV4AaABAg.9RP_4xyxyaW9RQFI06RAGC
I literally made this before I watched this video today, just different herbs but exactly same technique. Delicious!! You have taught me well Chef John!
We make a frittata once a month, but the bottom layer is thinly sliced potatoes. Zucchini is also sliced. Always use more bacon or smoked sausage. Goes into a preheated oven after adding the eggs. Cheese at the end when it has set.
I switched out zuccinis with chayote and added potatoes to the mix. It's amazing, I also didn't have goat cheese so I just smear pesto on my bread instead
I made this frittata on August 27, 2021 -- because a friend (?) dumped a load of zucchini on me. This frittata tasted as good as Chef John claimed that it would. (If you suddenly receive a load of zucchini, this dish is one way to dispose of it.) BTW Make sure that you prepare all your ingredients before you start cooking because this dish is cooked quickly. You won't have much time to chop stuff.
Bravo...I make a similar frittata, and, after your salting and rinsing, pat dry and sear the zucchini alone, followed by sauteeing everything else as you did. The seared zucchini takes on a wholly different, somewhat umami-like flavor.
Three professional food people were impressed by the zucchini given the pre-salting treatment. It makes a big difference even if you are just eating zucchini.
I'm Italian farmer and I approve this recipe. We make frittata with any kind of vegetable, in winter we use broccoli, chicory, brussel sprouts, savoy cabbage etc. We use a tiny bit of pancetta or salami as condiment to give more flavor, but the meat is optional and its flavor should never stand out. We often use Parmigiano cheese, rarely the goat cheese shown in this video because we prefer to only use cheeses that melts, and caprino cheese doesn't melt properly. Any cheese that melts will be good for frittata. We also never use chili or paprika because it's not a traditional ingredient in rural Italy, instead we use fresh herbs from our fields like thyme, mint, santureja, oregano, etc.
I 4:42 years old
I polish goat farm too! Enjoy egg recipe
My famis a Italian this is not Italian fratta
You John turned me in to a good cook 👩🍳👊 8 years and getting better with time. God bless
The man's recipes don't miss.
@@JohnyScissors and he goes into detail that is really needed when you show/teach recipes and or cooking
He is a good inspiration, like many other cooking channels around ;-)
I agree completely. Chef John's demos and recipes are like a Culinary School for the masses.
Same I've learned so much from this man.
Holy cow, this was absolutely amazing. My wife "doesn't like Frittatas", so I was taking a risk when I chose to make this for her birthday breakfast. It was absolutely mind-blowing and she says it was one of her favorite breakfasts of all time! Thank you Chef John for teaching me this!
I’m so happy to tell you…I used zucchini, squash, peppers, onions and eggs from my own homestead!! It’s satisfying to eat what you grow!!
Squash has always been my best growing veggie. I always end up with so much more squash than anything else
You are the farmer
Man that is so nostalgic, my nan always used to make a humongus frittata with all the veggies, and leftover pasta for good measure, and then we would eat it through the day while at their farm, bless your soul gran
this is such a wonderful comment! food is something that really brings everyone together
Leftover pasta omelette is the best ;)
Baaahahaha I made this for dinner, the entire family was complaining like I was driving them to Whataburger... One bite, ONE BITE and they were in food heaven. Thanks Chef John!!!!!!!
Made this today with a few tweaks. I had a little ham to use up as well as cold cooked potatoes. Absolutely delicious way to clean up all the bits and bobs of veg and cheese before Saturday grocery shop.
I also had a couple aging oranges and some ‘leftover’ Chardonnay. Saturday brunch, complete 😋
Chef John, I happen to know The Farmer personally. I showed him your video and he gave it an enthusiastic two thumbs up.
You're a treasure Chef John. Such a great teacher and absolutely funny. Thanks for making cooking so enjoyable.
Awesome food, recipes, instructions, music, good jokes and friendly attitude and ALL for FREE! Can we really ask for more??? Beautiful, as always, Chef John! Peace to the awakening ones.
Chef John never ceases to amaze. Even if we dont make a lot of the recipes, you inspire us to go cook with what we have. Thank you!
This is a recipe my girlfriend will absolutely adore, i will cook it for her this upcoming week. Thanks chef John!
This is very sweet.
thanks obama
I wish I had a gf
How sweet!
Wow I’m jealous
I grew up eating this often. It came from my nonnies garden and small 2 acre farm. It was inexpensive, nutritious and delicious. I still make it frequently for my family. Thanks Chef John, you took me back to my childhood. 😘
I made one of these, it turned out amazing. I used no full size onions, just the green ones. Also one red bell pepper instead of the small ones he had. I also added some milk to the eggs when whisking them. Oh, and 4 bacons.
Another success 😋This is the first cooking channel where, if I follow the directions, everything turns out great. A professional chef who shares all his tips and tricks with non-trained cooks 👍🏻👍🏻
Thank you Chef!
This was so incredible. My family loved it. Chef John is the best.
Love you, Chef John! You are my cooking hero! 😂
I've been making a ' clean out the fridge fritatta' for 40 years. No recipe just whatever needs to be eaten. Very forgiving and a surprise every time. It amazes me when people will ask for the recipe years later and then think I'm holding back some magic ingredient. Ha Ha who knows BTW sweating all the watery veg to concentrate the flavor is the magic
The Bob Ross of the kitchen. Well done. Amazing result.
Thanks for the squash trick. That dish looks fabulous.
Love your recipes and narrative. I will become huge fan of cukini
I should have waited another 5 minutes or so before transferring from the cast iron skillet. Fell apart a bit but boy was it good. I used feta vs. goat cheese because that's what we had. Squash was delicious. Used sweet peppers from our garden. Definite keeper. Thanks
this was AMAZING! I'm also a gardener so I used all my own veggies and your salting zuc. trick is game changing. Thank you Chef John!
I could listen to this man all day
Why does he sound like a robot who’s voice programming was set “on always sound like you’re about to ask a question.”
God bless the Farmer- God bless you and Michelle Chef John. You keep us cheered up and encouraged . Hello from Seattle
I have made this over 10 times! Thank you! It’s awesome 👏
Low key best zucchini advice i've ever heard.
I've never had very good luck with adding veggies to omelets or quiche even when I've precooked them so I've stuck with meats and cheese and herbs. I think this salting method is going to fix my issue of having my veggie & egg dishes be loose and runny. This frittata looks so good, and I can't wait to try it. Thanks, Chef John!!!
I am so glad that you know farmers.
I have always ignored instruction to salt or wring out vegetables. This video convinced me to try it. I get it now. This recipe rocks. It just became my go-to way to use up extra eggs. Many thanks, Chef John!
I've come to believe that most of Italian cuisine is just cleaning out aging produce, and making it delicious. I want to try this!
I love what you do, Chef. I've loved it for years and I have plans to continue.
This looks amazing. It reminds me of something I used to make that was similar, but on a much smaller scale, about the size of a personal pan pizza. Made it in a small cast iron skillet, and did everything about the same but used some spinach in there and used mozzarella and topped it with feta and some diced romas on the top.
I will definitely have to try the salting of the zucchini and squash. It's the little things like this that make the difference in how food cooks!
I love all of Chef John's recipes! It's become my weekend thing to watch these videos.
For simplicity and taste Italian cooking is peerless. This Fritata looks so good, especially with the addition of goats cheese. Will deffo be making this.
Chef John your enthusiast, soothing tone is just what I needed. The added benefit of new meal ideas. Thank you chef John.
For such a simple and humble dish it's SO tempting and delicious looking! Can't wait to try this!
Chef John, every spring could you make a video showing us what you're planting for the year? Based on the number of zucchini dishes recently, I can tell you've planted some squash, and I did too this year! So the timing of your recipes is particularly helpful. I'm hoping in the future we could make it not-coincidental!
easily my favorite cooking channel. i've made so many of his dishes
Perfect for breakfast, luncheon or dinner. Another success for Chef John!
I've been preparing my frittata in almost the exact same way for years (swapping the goat cheese with feta and a few small lumps of heavy cream cheese) but have never tried the salting method with my zucchini. Will do this next time and am already excited! This is some very valuable advice.
Hey chef John I made this frittata this morning after church. It was wonderful. However I only had some zucchini on hand and no yellow squash, but, I had some leftover creamer potatoes in garlic butter and parsley so I added that. Oh and I didn't have any goat cheese but I did have some Brie so I topped it with that. Everything else in the recipe was according to the recipe you presented. Not exactly your recipe but it was over the top wonderful just the same. I'm a big fan your chanel.
I'm making this today! Wish me a food wish yall. Also thanks you and simply mama are the backbone of the cooking in my household
Made it this weekend. I was worried that there was too many vegetables and I wimped out. It was still good but I should have listened to Chef John. Even still, a new family favorite. Thanks from us to the farmer. :)
I tried this and it turned out great. My husband who doesn’t really like zucchini ate half of the smaller version of your recipe 🤗. Thank you ☺️
You can slice zucchini thin and bake in oven to su for bacon... can batter I use cic pea flour ND water and lightly coat with cornflake crumbs. Can back on cookie sheet/ parchment or pan fry in griddle with oil. Can use dry herbs or hot spices. Fooled a buddy at brunch, a friend was like you can bring zucchini he hates it.. screw him and her. He ate it and did not have a clue till he asked and then stopped eating his 4th slice and walked away. I use this in place of BLTs for vegans.... oh many I'm hungry.
My food wish is that we both enjoy long lives during which I gain culinary skills from you for the enjoyment of my family and friends. It's been a good run so far! Merci!
My mom made us this and always called it an omelet. After leaving home I had a real omelet and realized the difference. Frittatas are my favorite egg dish. This looks delicious.
Tried this a few weeks ago and family has been hooked. Made a few substitutions for the cheese and still great (montery and fontina).
Many thanks for this fine recipe Chef John. We would enjoy la frittata very often as kids. Growing up nonna would often make this for her grandkids using many variations each time depending on the season. Ahh, you took me back to my salad days. No pun intended!
How is this man so brilliant? He does everything that I would do, except better.
I made this with diced potatoe & broccoli instead of the zucchini & squash. Absolutely delicious!
You are the farmer of your karma. Chef John, you certainly are brilliant.
Every recipe of yours that I have made has been amazing. This also looks amazing! Can’t wait to make it!
I've been a fan for years and years and I can say truly without exaggeration that this is your best video/recipe of all time.
I enthusiastically nodded, not unlike a madman, when you salted the squash.
This looks mouth watering, can’t wait to try this out😍
Making a frittata and fresh pressed coffee before waking the family... good stuff... brownie points never hurt, too
Thank you for this video, and the salting method! I learn something every video. You Sir are awesome. Cheers.
I wonder if the “Unidentified Farmer” 👨🏻🌾 is Old MacDonald? After all he’s all, he always running around singing... “Ee i ee i oh, With a moo-moo here, and a moo-moo there, with a cluck- cluck here and a cluck-cluck there, and a oink-oink here and a oink-oink there”! Your Farmer’s Frittata looks so darn yummy! You’re simply the best Chef John, l sincerely love watching your Channel! (Listening too, l love voice!) Thank you 😊♥️👍🏼👏🏼👏🏼👏🏼👏🏼
I recently stumbled across this channel whilst looking for a lemonade recipe and subbed because all these dishes look great. Thanks for sharing your recipes with us all.
Chef John is great. Did you find this lemonade recipe as well? th-cam.com/video/sR8gN9Jonac/w-d-xo.html&lc=UgyaoCLN2nGoQboA9dV4AaABAg.9RP_4xyxyaW9RQFI06RAGC
Chef John is great. Did you find this lemonade recipe as well? th-cam.com/video/sR8gN9Jonac/w-d-xo.html&lc=UgyaoCLN2nGoQboA9dV4AaABAg.9RP_4xyxyaW9RQFI06RAGC
This turned out very well, using even frozen zucc/squash and frozen peppers. Used feta cheese at the end.
Tried the quick salt cure on some zucchini that I tossed in a Thai red curry. Amazing. This recipe looks really good too. Will have to give it a try!
Ohhhhhh! Great recipe and great clear instructions!!!! Thk you!!!
I literally made this before I watched this video today, just different herbs but exactly same technique. Delicious!! You have taught me well Chef John!
We make a frittata once a month, but the bottom layer is thinly sliced potatoes. Zucchini is also sliced. Always use more bacon or smoked sausage. Goes into a preheated oven after adding the eggs. Cheese at the end when it has set.
Delicious. I add a pinch of cayenne and turmeric to my eggs sometimes a bit of curry powder too.
This farmer seems to know a lot about making good food!
Perfect for tomorrow’s Sunday breakfast. Fresh eggs, veggies & cheese.
i loved watching chef john devouring the 75% of it and a piece of toast in the span of 24 seconds
A classic win win win?! Never in my life have I been so fortunate
I make fritattas all the time! Just forage around in the fridge for whatever I have and they ALWAYS turn out super delish!
Love this recipe. Tried it and it was wonderful!
Thank you, Chef John and Farmer Gianni!
Hooray!! A keto friendly recipe!! On behalf of all us sugar and carb avoiders, thank you so much.
BS that large amount of olive oil is not keto dude!
Thanks, Chef John!!!!
Please thank the Farmer for sharing this recipe
You crack me up and give good food recipes. Thank you.
I switched out zuccinis with chayote and added potatoes to the mix. It's amazing, I also didn't have goat cheese so I just smear pesto on my bread instead
I don't usually "like" a video until I've watched it all the way through, but when I scrolled up to this one it was "like" at first sight.
I do love a frittata!
God bless the Farmer and Thanks CJ for sharing it with us this beautiful and delicious food
This is one of my favorites of all time
I'm drooling! This looks absolutely scrumptious!😃
I made this frittata on August 27, 2021 -- because a friend (?) dumped a load of zucchini on me.
This frittata tasted as good as Chef John claimed that it would.
(If you suddenly receive a load of zucchini, this dish is one way to dispose of it.)
BTW Make sure that you prepare all your ingredients before you start cooking because this dish is cooked quickly. You won't have much time to chop stuff.
just made a frittata last night, perfect time of season
Fantastic recipe! One of the few I've ever discovered on the Interwebs that doesn't need alterations. Thank you. Delicious.
Look's like another winner. Thank's chef
Bravo...I make a similar frittata, and, after your salting and rinsing, pat dry and sear the zucchini alone, followed by sauteeing everything else as you did. The seared zucchini takes on a wholly different, somewhat umami-like flavor.
Anyone else catch on that there is no “Farmer”. Chef John, you call yourself what ever you want. We’ll just call you “Amazing Man”.
Wow Chef John has Cows 🐄 Chickens 🐓 and Goats 🐐!!! Who knew???
Farmer Chef John had a farm ee i ee i o!
And on that farm he had frittata ee i ee i o.
With an egg break here, and some cayenne there...
Here a pun, there a pun....
I’m gonna need the fall recipes to start up.
Yes! I am absolutely here for this!! 🍂🎃
I learn so much and enjoy so much, thank you!
Welcome back, chef!
thanks for the tips I'm definitely going to try it
Thank you for this recipe. I have so much produce I've grown in the UK but didn't have a clue how to use them. Going to give this a try
“The Farmer does this … the Farmer does that” … You are nothing but HILARIOUS! Chef John!
Three professional food people were impressed by the zucchini given the pre-salting treatment. It makes a big difference even if you are just eating zucchini.
Brunch of champions! YUMMO!
This looks wonderful. It actually made my mouth water. Thanks, Chef John!
Nicely done, John. Looks delicious!
Fritatta has been a summer favourite for years, but I have never tried the squash that way. Will do soon,
Looks delicious! I make frittatas often with pan fried potatoes and onions, but never with zuke. I'll give this method a try on my next one.