People who don't want to waste perfectly good food ought to know that the midvein of kale is fine and quite tasty. It just needs to be separated and cooked a bit longer. Cut it up exactly like Kenji cut the asparagus and give it the same amount of extra time. It contributes its own flavor and texture that's different from the leafy part, so you're basically getting two veggies for one.
hey can you tell me what a "nub" is? Can't seem to find a proper translation on the internet and never head of the word before. Could you give me a synonym?
@@michaelbaumann8590 In this context, "nub" is probably meaning "a lump or small piece", but you have to combine both "cheese" and "nubs" into a phrase to really get the fully meaning here. Cheese nubs are basically just leftover bits and pieces cheese.
@@michaelbaumann8590 In the simplest terms, a nub is just a small chunk of something. Usually when you use the word nub, it's to imply that this small chunk is the last piece of a larger object that has been reduced down over time. For example when you're grating a carrot, at the end, you'll be left holding the nub of the carrot (with the rest grated away). However, if you just chopped a carrot into lots of small pieces, those wouldn't really be called nubs. "Nub" typically implies that the object has been reduced down to this final small piece, and the rest of the object is gone. Like in Kenji's use, where the blocks of cheese have been sliced away over time and eaten, leaving just these last little nubs. This is probably why it gets confusing to translate, because of this implied process of reduction that gets left out of the definition. This is how it links to more abstract things. For example if two people are arguing, they could argue for a long time until they finally get down to the nub of the disagreement. This would be the final/central very specific detail that is at the root of their argument.
He has more in his fridge every day than I've had in mine over the 9 years I've had a home. At this point it's a chilled cupboard for old pizza and condiments.
I love the fact that you keep the mistakes/imperfect parts in these videos and explain what you can do about it. The videos are so much more accessible and helpful that way.
Yeah that's why I love Kenji. Everything is natural you get to see the whole process and he got tons of knowledge. Only in a Kenji Video you get to learn a different recipe while making another at the same time
Right! It’s realistic.I have a life, a family, an I cook! I love that he shares the science. Kanji has DEFINITELY made be a better cook. Barefoot an all😊
I would love a video about how you store and manage ingredients. How to keep things from going bad, what you always have around, how to decide what to buy when, etc.
As Matt Brooks mentioned his book Food Lab has probably close to 30 pages dedicated just to that very helpful, although if you're living in a household of people who aren't as invested in that as you it can be difficult!
I loved the Chef John reference! I also love these videos that are more about technique rather than straight up recipe, so thanks for both of those things.
One of my biggest pet peeves at the grocery store is this "crustless quiche" phenomenon in the freezer section because it's just a frittata. Love Kenji setting the record straight
I got introduced to your channel about a few months ago and I’ve been binging your content ever since. Your knowledge and charm make your videos truly a joy to watch. Thank you so much for all you do kenji ❤️
Your vids have helped me so much with figuring out how to use up otherwise discarded veggies. I always seem to end up with too much of whatever I need for a recipe even if I'm specifically trying not to and usually don't know what to do with the leftovers.
Love the added value you add here and there like how to use up cheese nubs, why you poke the yolks, clean out the pan to prevent sticking. I watch your videos regardless of what you are making because I am sure I'll learn something
Kenji is just the best kind of person, period! He'll go on about the kale story, he'll throw in the Chef John reference, he'll make something equally tasty as approachable and he'll always make sure to be inclusive. If we were neighbors, I'd try to be your friend :)
I make frittata quite often. I've made plenty as I'm sure you have. 95% of the time they come out perfect from the pan and look wonderful. It's nice to know that even someone like you have those 5% moments when you think it's done.... And it's not. I got a good chuckle from that and it made me feel better about my screw ups!
JUST made this!!! OMG so tasty! I had a bunch of leftover cooked asparagus and broccoli in the fridge so I whipped this up. I did not have a crowd to feed so I used my 8 inch cast iron and 4 eggs. This was perfect for two!!! Scallions from the garden, part of an onion from the fridge and a splash of buttermilk! Plus some cheese bits, goat cheese and a swipe or two of nutmeg across a microplane. So quick and too easy to believe! Yet it tasted like something I'd order from a menu! Best part, it came right out of my cast iron complete without a hitch!!! Thank you for posting this video!
Every time Kenji tries to guess how long something is going to take I note the time on the oven and he's almost always right. this time he was right on
This looked so delicious and Kenji is the most fun to watch. The Chef Doug channel episode You Gotta Frittata (stovetop method) shows how to finish cooking the frittata without using the oven.
Thanks for the recipe Chef. Looks great! Our favorite filling is potato, Mahon cheese, asparagus, artichokes and sweet peas. A sprinkling of Parmesan and a trip under the broiler. A Glass of Sauvignon Blanc and a green salad make a nice summer dinner. Looks delicious!
Hey Kenji,,,just recently found your channel. I love and appreciate that you explain the reason behind ingredients and that there is more than one way to skin a cat. You go into detail about ingredients
your contraption at the end there, putting the hot pan on a cloth on the plate on the stove and cutting into it gave me a small heart attack! i never thought of using cast iron for frittata though, so thank you.
I love all your home cooking videos. They have really helped me take the pressure out of preparing food (and introduce the pressure cooker, lol). I watched you on GGG and you made amazing food! I am so touched by how inclusive you always are. 'Guys, gals and non-binary pals' is a favorite phrase of mine. (We just moved all across the country and your videos are very settling to me...when I can't even find my pressure cooker!)
I do enjoy your videos and I learn new things from you. I do hear what you're saying, and the stems from kale can be tough and woody, and taste more strong than the leaves. When I know where the kale comes from and if it's very fresh, I've taken the kale stems out of the leaves, chop them rather small, saute' the stems with the onion, and then later add the torn leaves to the frying pan to wilt them. I'll add a tiny bit of liquid if I feel it's necessary to help the stems and the torn leaves become more tender and then evaporate any liquid. The stems when they are very fresh are very delicious! We've been getting wonderful mixed varieties of kale from our CSA, and the stems are very tender rather than if it's been sitting around for a while. The stems are also tasty as a quick pickle with vinegar, water, salt, and optionals with garlic, or mustard seed, spicy peppers, whatever suits you.
The thing I like the most about your video clips is that the lion's share of them are simple and don't include hard-to-find ingredients ... and the end results look delicious. Thanks. This would easily qualify as one of my "clean out the fridge" recipes. lol
This is interesting, I've been doing frittatas in the last week or so. It being 90 here and not wanting to run the oven, I found that it works fine to put the mixture in on higher heat, then immediately set it to medium low, cover, and let it cook through. It gets good browning on the bottom and none on the top. I also don't stir it after adding it back to the pan which I think helps a lot with it not sticking, the whole thing just slides out.
Also I'm living in Cyprus currently so I've been putting diced halloumi in as the last ingredient to sautee, once everything else is ready, then just browning the cheese slightly. Because it's a non-melting cheese you get nice discrete chunks of cheese that go with the discrete pieces of vegetables, rather than a general cheesiness of the whole dish.
I tried to make a frittata when I first started cooking, and was following someones TH-cam video of how to do it. They said 4 to 5 minutes and I thought he said 45 minutes on the broil (had no idea what a broiler was). I thought it sounded wrong but just figured I'd let it go like 20 minutes and test it... Hard as a rock! This was 5 years ago and my cooking is much better and the woman I made it for is now my wife. God bless her she still ate a couple bites and just said she wasn't really hungry.
Eastern Washington is a big asparagus growing region. If you’re ever out that way, the asparagus and cheese tamales at Los Hernandez in Yakima are phenomenal!
Very nice. I like to cut up 1 corn tortilla per egg and saute the pieces with whatever veggies. Also, I use the stovetop method with a cast iron pan, cooking on low heat until the eggs look completely set, then flip the whole thing. That way, the pretty side is on top -- don't see why you would want to put the pretty side on the bottom when you use the broiler :-)
As an Italian American who grew up on the stuff, I'd have done a couple things slightly differently, but for sure I'd eat that frittata in a new york minute. They are indeed a good way to use up everything in your vegetable drawer.
Nice. Weird question/request. I would love to see a video of how you (pro chefs) actually go shopping at grocery stores for ingredients for your house. What is your process of picking meats/veggies/fruits/other items? Thank you.
kenji after enlightening me in the ways of frittata crafting: "you are after all, the Spanish Armada of your frittata." me having made 12.5 shitty frittatas in the past week: "I love you"
Cook it partially lidded on low on the stovetop til mostly set, then finish in the broiler. That would have released the frittata from the pan more cleanly.
Hey Kenji, Long time follower, can't wait for your second book! You're really giving us the Alton Brown/Harold McGee treatment by informing us of exactly what's happening and why while cooking. I've got a question (to anyone, I guess) What is your setup for filming (headgear/streaming)? I've been wanting to have a similar setup for when I speak with friends later at night, when I do prep cooking for myself.
I pour the mixture into the skillet (cast iron) and don’t stir or otherwise disturb it at all. Turn the fire down a little and wait and watch for tiny puffs of steam to start coming out of random spots; also keep smelling it to try to catch it before the aroma changes from cooking/browning to starting to burn. Once you put it under the broiler, watch it like a hawk; the top will brown very quickly.
Kenji: “Asparagus and eggs…”
Me: “Huh thats an odd combinati-“
Kenji: “…a springtime staple”
Me: “yes of course, a springtime staple”
Lmao! Exactly! Glad he teaches us little things here and there lol
It is here in continental Europe, asparagus (white ones) with ham, boiled eggs, new potatoes and hollandaise. It's everywhere when they're in season.
😂
@@jaspervanheycop9722 learned something new today. sounds delicious!
Grilled asparagus topped with a poached egg is a good combo
Big fan of the Chef John homage at the end
What is this, a crossover episode?
I stopped watching him a long time ago, because of his weird voicetone thing lol
It isn’t even natural for him, he used to sound different. So weird
haha, amazing
@@corpsefoot758 Shame. He makes amazing dishes regardless of his tone.
@@corpsefoot758 That's his schtick and we love him for it.
It's not a kale video if Kenji doesn't re-tell the Guy's Grocery Games story again LOL!
"I can't remember if I've told this story before . . ." made me chuckle.
At the very least it's a reminder to people who haven't used kale before on how to prep it properly!
People who don't want to waste perfectly good food ought to know that the midvein of kale is fine and quite tasty. It just needs to be separated and cooked a bit longer. Cut it up exactly like Kenji cut the asparagus and give it the same amount of extra time. It contributes its own flavor and texture that's different from the leafy part, so you're basically getting two veggies for one.
@@sweaterfish6311 Yep! This right here. Kale veins from large leaves can be stringy, but are great if cut into thinner coins before cooking.
@@sweaterfish6311 apparently they’re really good pickled, never tried it though
_"I have a couple of cheese nubs in my fridge."_
Dude, my local store doesn't even have as much cheese as you do.
I wish I had the problem of having to use up cheese nubs
@@Acerider101 Seems both of you never lived in Switzerland or France.
hey can you tell me what a "nub" is? Can't seem to find a proper translation on the internet and never head of the word before. Could you give me a synonym?
@@michaelbaumann8590 In this context, "nub" is probably meaning "a lump or small piece", but you have to combine both "cheese" and "nubs" into a phrase to really get the fully meaning here.
Cheese nubs are basically just leftover bits and pieces cheese.
@@michaelbaumann8590 In the simplest terms, a nub is just a small chunk of something. Usually when you use the word nub, it's to imply that this small chunk is the last piece of a larger object that has been reduced down over time. For example when you're grating a carrot, at the end, you'll be left holding the nub of the carrot (with the rest grated away). However, if you just chopped a carrot into lots of small pieces, those wouldn't really be called nubs. "Nub" typically implies that the object has been reduced down to this final small piece, and the rest of the object is gone. Like in Kenji's use, where the blocks of cheese have been sliced away over time and eaten, leaving just these last little nubs. This is probably why it gets confusing to translate, because of this implied process of reduction that gets left out of the definition. This is how it links to more abstract things. For example if two people are arguing, they could argue for a long time until they finally get down to the nub of the disagreement. This would be the final/central very specific detail that is at the root of their argument.
You are the Omelette du Fromage of your Chef John Homage
Win!!!
Sometimes, i'm more interested to see what Kenji has in his fridge than what he's actually making.
He has more in his fridge every day than I've had in mine over the 9 years I've had a home. At this point it's a chilled cupboard for old pizza and condiments.
Haha this is me
I love the fact that you keep the mistakes/imperfect parts in these videos and explain what you can do about it. The videos are so much more accessible and helpful that way.
Yeah, the presentation style means you're never guessing "how did he do that" either. You see every step, whether it was perfectly executed or not.
Yeah that's why I love Kenji. Everything is natural you get to see the whole process and he got tons of knowledge. Only in a Kenji Video you get to learn a different recipe while making another at the same time
shows how to troubleshoot along the way. a woefully underrepresented skill in cooking shows unfortunately
Right! It’s realistic.I have a life, a family, an I cook! I love that he shares the science. Kanji has DEFINITELY made be a better cook. Barefoot an all😊
I would love a video about how you store and manage ingredients. How to keep things from going bad, what you always have around, how to decide what to buy when, etc.
Yes!!! I need this skill. Stuff goes bad so much and Kenji has 50x the food in his fridge that I do.
This is exactly what I need
His book The Food Lab addresses a lot of those scenarios.
As Matt Brooks mentioned his book Food Lab has probably close to 30 pages dedicated just to that very helpful, although if you're living in a household of people who aren't as invested in that as you it can be difficult!
++++
Love the Chef John reference, "You are, after all, the Spanish Armada of your frittata". Kenji you are the best.
He even had the cadence down LOL
I thought frittata was Italian, and if so that phrase is really weird 😂
I loved the Chef John reference! I also love these videos that are more about technique rather than straight up recipe, so thanks for both of those things.
That’s just him cooking 😁
very appropriate, as the technique > recipe style of video is what chef john typically does too
A shoutout to Chef John always makes my day!
I love these “let’s make a meal out of whatever’s in my fridge” meals. ❤️❤️
That's all my meals basically.
I love that you publish videos even when the end product isn't perfect. It's reassuring to know that even pros don't get perfect results every time.
It's perfect in its own way. Wabi-sabi
True true! If I only served perfect looking food my 4 kids would have starved.
One of my biggest pet peeves at the grocery store is this "crustless quiche" phenomenon in the freezer section because it's just a frittata. Love Kenji setting the record straight
These quick vids are so insightful. Thanks Kenji.
I got introduced to your channel about a few months ago and I’ve been binging your content ever since. Your knowledge and charm make your videos truly a joy to watch. Thank you so much for all you do kenji ❤️
"Springtime staple"
He says in August
mb because the footage is actually taken in spring
It was a nice surprise for the southern hemisphere audience
KENJI CONGRATS ON 1M SUBS. I knew you’d reach this point. Keep up the great work!!!
I love the Chef John Easter egg at the end!
Perfect. Frittata is a really underrated way to use up random stuff in your fridge. Thanks Kenji!
Your vids have helped me so much with figuring out how to use up otherwise discarded veggies. I always seem to end up with too much of whatever I need for a recipe even if I'm specifically trying not to and usually don't know what to do with the leftovers.
Love the added value you add here and there like how to use up cheese nubs, why you poke the yolks, clean out the pan to prevent sticking. I watch your videos regardless of what you are making because I am sure I'll learn something
Kenji is just the best kind of person, period!
He'll go on about the kale story, he'll throw in the Chef John reference, he'll make something equally tasty as approachable and he'll always make sure to be inclusive. If we were neighbors, I'd try to be your friend :)
The Chef John sign off was a lovely touch. Nicee video Kenji, thanks for sharing.
I love your content man, you drop a lot of knowledge and you share such a real experience. Greetings from Spain
I make frittata quite often. I've made plenty as I'm sure you have. 95% of the time they come out perfect from the pan and look wonderful. It's nice to know that even someone like you have those 5% moments when you think it's done.... And it's not. I got a good chuckle from that and it made me feel better about my screw ups!
the garden is producing and the chickens are too so this is a great way to use both! Thanks!
Everyone else - Sticks to making a single recipe perfectly.
Mr Kenji - Take me knowledge as much as you can in a video.
JUST made this!!! OMG so tasty! I had a bunch of leftover cooked asparagus and broccoli in the fridge so I whipped this up. I did not have a crowd to feed so I used my 8 inch cast iron and 4 eggs. This was perfect for two!!! Scallions from the garden, part of an onion from the fridge and a splash of buttermilk! Plus some cheese bits, goat cheese and a swipe or two of nutmeg across a microplane. So quick and too easy to believe! Yet it tasted like something I'd order from a menu! Best part, it came right out of my cast iron complete without a hitch!!! Thank you for posting this video!
Congrats on one million, Kenji!
Excited to see you reach 1 million Subs!! A Legend
The cookbook dishes and those Ilk were great. But it's awesome to get back to the fridge cleaner cooking. I love fritatas. And this is great
THANK YOU for showing what to do when something doesn't quite work our perfectly!!! KLA - one of a kind
The title of this video is truly a master piece. Kenji is a poet of our time!
I wanna get to that point where the things i find in my fridge add up to the exact ingredients in making a certified dish
Every time Kenji tries to guess how long something is going to take I note the time on the oven and he's almost always right. this time he was right on
That Chef John rhym at the end was just a nice touch.
This looked so delicious and Kenji is the most fun to watch. The Chef Doug channel episode You Gotta Frittata (stovetop method) shows how to finish cooking the frittata without using the oven.
Thanks for the recipe Chef. Looks great! Our favorite filling is potato, Mahon cheese, asparagus, artichokes and sweet peas. A sprinkling of Parmesan and a trip under the broiler. A Glass of Sauvignon Blanc and a green salad make a nice summer dinner. Looks delicious!
Hey Kenji,,,just recently found your channel. I love and appreciate that you explain the reason behind ingredients and that there is more than one way to skin a cat. You go into detail about ingredients
your contraption at the end there, putting the hot pan on a cloth on the plate on the stove and cutting into it gave me a small heart attack! i never thought of using cast iron for frittata though, so thank you.
One of my favorite things post thanksgiving is to make a leftovers quiche.
"We'll see how it turns out. No pun intended." I...don't believe you.
" That did not work! " Bwaaaahahaha! I commend you for not editing that out. That made my day. Great job!
Kenji: “You are of course the Spanish Armada, of your frittata.”
Chef John: And I took that personally
Made a frittata based on your crisps idea. It was *so* good! Thank you Kenji.
I love all your home cooking videos. They have really helped me take the pressure out of preparing food (and introduce the pressure cooker, lol). I watched you on GGG and you made amazing food! I am so touched by how inclusive you always are. 'Guys, gals and non-binary pals' is a favorite phrase of mine. (We just moved all across the country and your videos are very settling to me...when I can't even find my pressure cooker!)
SOOOOOOO CLOSE TO 1MILLION SO PROUD OF YOU
Kenji: *says the word "cheese" a couple of times*
Dogs: *__*
Nice shoutout to Chef John at the end there Kenji, yal are both excellent to learn and watch!
Your videos are always the best when I'm eating.
Quiches & Frittatas are 2 of my favourite easy dishes, I make one of them like once a week.
I do enjoy your videos and I learn new things from you. I do hear what you're saying, and the stems from kale can be tough and woody, and taste more strong than the leaves. When I know where the kale comes from and if it's very fresh, I've taken the kale stems out of the leaves, chop them rather small, saute' the stems with the onion, and then later add the torn leaves to the frying pan to wilt them. I'll add a tiny bit of liquid if I feel it's necessary to help the stems and the torn leaves become more tender and then evaporate any liquid. The stems when they are very fresh are very delicious! We've been getting wonderful mixed varieties of kale from our CSA, and the stems are very tender rather than if it's been sitting around for a while. The stems are also tasty as a quick pickle with vinegar, water, salt, and optionals with garlic, or mustard seed, spicy peppers, whatever suits you.
Made 2 of these in this past week. High remarks from all who enjoyed. Thank you
you answered all skillet questions just as I was writing them down, thank you. looking to buy a de buyer as soon I have some money leftover
I did not expect to hear Kenji namedrop one of my favorite grocery stores today
Nothing sounds good for breakfast and Kenji posts a frittata recipe. Perfect. Thanks!
What the heck is your profile picture, a modern orc or something? Lmao
@@corpsefoot758 yea a groomed orc with a nice shirt on. Basically me.
@@jasoncronin9145 Ahh, touche
I’m more of a shirtless cave-troll myself
Casually throws out verbal recipe to Quiche! What a Guy!!
14:13 Wow. Those dogs must be really well trained for him to leave that there. 14:25 Whoops!
Loved the shout to Chef John towards the end
Haha, that is why all of my wooden utensils have burn marks too
I like how he just casually throws out "hey, I'm in here making some of the best content on TH-cam, don't mind me."
I love how the dogs come out as soon as they hear that pan sizzle lol
Legends respecting legends, loved the chef john reference
The thing I like the most about your video clips is that the lion's share of them are simple and don't include hard-to-find ingredients ... and the end results look delicious. Thanks.
This would easily qualify as one of my "clean out the fridge" recipes. lol
This is interesting, I've been doing frittatas in the last week or so. It being 90 here and not wanting to run the oven, I found that it works fine to put the mixture in on higher heat, then immediately set it to medium low, cover, and let it cook through. It gets good browning on the bottom and none on the top. I also don't stir it after adding it back to the pan which I think helps a lot with it not sticking, the whole thing just slides out.
Also I'm living in Cyprus currently so I've been putting diced halloumi in as the last ingredient to sautee, once everything else is ready, then just browning the cheese slightly. Because it's a non-melting cheese you get nice discrete chunks of cheese that go with the discrete pieces of vegetables, rather than a general cheesiness of the whole dish.
Kenji with a 16 mins. video, today's a good day.
I tried to make a frittata when I first started cooking, and was following someones TH-cam video of how to do it. They said 4 to 5 minutes and I thought he said 45 minutes on the broil (had no idea what a broiler was). I thought it sounded wrong but just figured I'd let it go like 20 minutes and test it... Hard as a rock! This was 5 years ago and my cooking is much better and the woman I made it for is now my wife. God bless her she still ate a couple bites and just said she wasn't really hungry.
So a "Fridgttata"? Love it!
no one:
kenji: cheese nubs
That rhyme in the end. Someone have been watching chef john
I have had this pan for about 6 months now, and it's honestly my go to pan. Love it to bits.
Was wondering what size his pan was. You have any idea?
@@semiintel I believe it's 8 inches. It's a de Buyer pan. Really really awesome.
@@jhope1923 Thank you very much!
Eastern Washington is a big asparagus growing region. If you’re ever out that way, the asparagus and cheese tamales at Los Hernandez in Yakima are phenomenal!
awesome music at the end
fantastic thank you for this!
I'm going to name my rock band "Rando Cheese-Nubs"
Love the new outtro with Jamon.
Loved the nod to Chef John! Also love the non-meat version. :)
Very nice. I like to cut up 1 corn tortilla per egg and saute the pieces with whatever veggies. Also, I use the stovetop method with a cast iron pan, cooking on low heat until the eggs look completely set, then flip the whole thing. That way, the pretty side is on top -- don't see why you would want to put the pretty side on the bottom when you use the broiler :-)
As an Italian American who grew up on the stuff, I'd have done a couple things slightly differently, but for sure I'd eat that frittata in a new york minute. They are indeed a good way to use up everything in your vegetable drawer.
Go get the million!!❤️❤️❤️
Nice. Weird question/request. I would love to see a video of how you (pro chefs) actually go shopping at grocery stores for ingredients for your house. What is your process of picking meats/veggies/fruits/other items? Thank you.
Almost a quarter mil views on an "unsuccessful" dish. You are the man!
kenji after enlightening me in the ways of frittata crafting: "you are after all, the Spanish Armada of your frittata."
me having made 12.5 shitty frittatas in the past week: "I love you"
Cook it partially lidded on low on the stovetop til mostly set, then finish in the broiler. That would have released the frittata from the pan more cleanly.
Can you do a video on how you keep everything organized/clean while cooking?
Hey Kenji, Long time follower, can't wait for your second book! You're really giving us the Alton Brown/Harold McGee treatment by informing us of exactly what's happening and why while cooking.
I've got a question (to anyone, I guess) What is your setup for filming (headgear/streaming)? I've been wanting to have a similar setup for when I speak with friends later at night, when I do prep cooking for myself.
Love this
Love so much that you've moved to Seattle and I know the grocers you're referencing.
Kenjis fridge is stocked up more than my local grocery store
YEAH FOR 1 MILLION
Just in time for west coast breakfast 🌞
Made it! This was amazing, thanks!
I love that plate!
I pour the mixture into the skillet (cast iron) and don’t stir or otherwise disturb it at all. Turn the fire down a little and wait and watch for tiny puffs of steam to start coming out of random spots; also keep smelling it to try to catch it before the aroma changes from cooking/browning to starting to burn. Once you put it under the broiler, watch it like a hawk; the top will brown very quickly.
Nice chef John nod! One needs great knives when cooking quickly. Looks delish
Just made this with onions zucchini and Cojita cheese. Wow it came out incredible.
This looks really good 😃
Thanks for telling us why you put the empty egg shells back, was curious, thank you!
Love the Chef John ! Hope you have met him by now ❤