Hey I was making a joke. Sorry. Oh but we
were both making a good joke. I was gonna say tomato tomato but both would be good in
a frittata and he was gonna say, one man's garbage is another man's frittata. Please
weigh in the comments below which is a better joke. Hello. Welcome to Home Movies. I'm Alison
Roman. Today we're going to be making a frittata and I know you're thinking, a frittata? Do
you really need a video for that. And some of you might but I think for me more this
video is about the possibilities of a frittata. There are as many frittatas as there are days
in the year. That's my new calendar, 365 frittatas. If you think frittatas are boring or basic,
I sympathize, I empathize, I relate. I was once like you and I also thought frittatas
were boring. Maybe like a throwaway food. Maybe too basic. But it wasn't until I went
camping, (I was camping) that I made a frittata that I really fell just so deeply in love
with. It felt like how could I have gone so many years without constantly making one of
these to have in my house at all times. It was it was like a perfect food. It traveled
well. It sustained me. It felt nutritious. It felt fun to eat. It was easy to make. And
it looked beautiful. I was like why am I not making frittatas all the time? And now I do.
And that could be you too. And that could be that could be you too. That's right yeah!
Who's hot for frittatas? This girl. This one is going to be based on the recipe
that I made for myself when I was camping. Again camping. That was basically just full
of kale. And I know you're thinking frittata, boring but okay, and then I was like kale,
and you were like I'm out of here, but hear me out. We're gonna char, we're gonna char
the kale. I'm not like other kale, I'm a charred kale. I started thinking about frittatas and
it made me think of my friend Sam who is not a cook by trade but is probably the most enthusiastic
frittata person I know. For whatever reason I hear the word frittata, I think my friend
Sam, so we're going to talk to her about what makes a great frittata. I want to talk about a frittata real quick.
Yes. So the reason I wanted to call you is because I feel like a lot of people make frittatas
whatever like in their life but I feel like you to me are synonymous with frittata. Like
I i feel like you, you're an excellent home cook, you're constantly cooking, you have
a garden if I'm not mistaken, and so. Yeah we do. I feel like I don't know if the term
garbage frittata predated your garden because I'm like is it really a garbage frittata if
it's kind of if it's like fresh vegetables from your garden that's kind of [ __ ] on
that but. Here's where the garbage comes in. Okay. So my wife and I are very different
people. I am a like the minute something is even a tiny bit pliable I throw it away. Great.
And my wife is like, I will eat that green thing covered in slime no matter what. So
it truly is, I do go to the bottom of the vegetable drawer. Okay. And like go through
what's in there and put, I won't use the most disgusting things because I've had a e coli
before and I don't want to. Oh I read it I read all about it. And I feel like I know,
I really know that you had e coli. I, I got it I read it that's it. I wouldn't wish it
on my worst enemy. Yeah. I hate a lot of [ __ ] people, I wouldn't wish you e coli on anyone
so I don't want to uh put anyone else through that. So I kind of find things that are kind
of rotten but not like you know penicillin rot. Are we talking like she's the kind of
person that when you eat dinner, and there's like a tablespoon of something, she'll put
it in a very small tupperware or like the mini zip loc bags or whatever and be like
I'll find a use for something and then she doesn't, but you will.
Yes, I never saw you know those little one inch by one inch cube containers. I've never
seen those until we lived together because I, I mean, I have been known to flush a half
a pot of soup down the toilet. Like when I'm done with the thing, I'm done with it.
But like I definitely won't save any like bits and pieces and she's the person who's
like oh there's two tablespoons of salsa. I've never eaten that little of something
so I too never have had a need for those containers so I get that. I'm a person that like if there's
a little bit left, to my own detriment, I'll just shove it in. Like I'll eat it. Yeah. Have you, have you had any garbage
frittata experiences where you're like wouldn't it put that it like wouldn't have made that
choice again or are you kind of always happy with what you're doing? I'm usually happy,
the things the ones, the one frittata that didn't really work for me was I tried to use
an old sweet potato and it hadn't been pre-cooked, oh no and and I didn't cook it, no, as long.
I cooked it so I all the vegetables that have to be cooked in butter for me for a frittata.
I don't believe in an olive oil frittata I'm so sorry. That's fine. Agree to disagree.
With a sliced red onion and that potato did not soften up but everyone who ate it pretended
to like it. That's, that's I feel like I yeah I can relate to that yeah. But I like to make
a frittata like, I like to cook it hard, like it has to go through the broiler at the end
to like be very firm. You want balance in that frittata. Yes. I want to be able to throw
the frittata on the floor and it stays in one piece. I love that. Well I'm making a
kale frittata. Was it the one from your newsletter because that worked so good. Yeah and I think
that we have, we're like very aligned at least in the like I use olive oil but that's because
what I had but I would totally use butter and olive oil combo, but like I really cook
the hell out of the onions and the kale. Like they are charred. It's called a charred kale
frittata for a reason, and I feel like I'm normally like a briefly sautéed kale person
but this one it's like no like we are cooking the [ __ ] out of this kale and that translates
to like a very complexly flavored frittata which I feel like you'd really enjoy. Yeah
I wish more than anything that I was there right now. Well I if I had like a Goldbelly
service or something I would send it to you, um but I don't know. Next time I'm in New
York, I'm gonna come to your apartment. Please do it. If you ever come to New York and don't
call me I will take it personally, so no. You should. See you soon. Bye. Bye. We interrupt this presumably very hilarious
frittata video to bring you a special word from a terrific sponsor and that is Grey Poupon.
And if you know me you know that I love mustard. I feel passionately about it. Probably second
only to wine. So imagine my delight when Grey Poupon informed me that they're making wine.
No your eyes do not deceive you, this is a wine with a label on it that looks like Grey
Poupon but it's not, it is however infused with mustard seeds because Grey Poupon is
made with wine but they were like what if wine but with mustard. See what they did?
And if you're wondering, no this wine does not taste like mustard it's more like a secret
between you and the wine, a little wink, a little mustard seed wink. Basically the moral
of the story is we should not be afraid to have a little wine with lunch. I know that
I am probably preaching to the choir here but to me like a very casual lunch of a fat
slice of frittata with like a really lemony salad and just like a small amount of wine,
a responsible amount of wine, feels like a really good way to be like you know what it's
not Tuesday, it's Saturday and I'm on vacation. You can go to greypouponwine.com to get your
bottle but you have to act fast because I regret to inform you these wine bottles are
in limited production, so uh run don't walk. I feel like Bill Murray in Lost in Translation.
Suntory Times um Grey Poupon Times. I'm gonna use the whole leaf of the kale and
the stem. I do that for two reasons well one when I was camping, did I mention I went camping,
is because I didn't want to waste anything. We didn't have a grocery store to go to and
so it was sort of like all right well we better use the whole vegetable but I think that it's
like you know a good way to live your life anyway and I like the kale stem. I think it
tastes really good. But in the context of this frittata it gives you a lot of texture
which is nice and you know that I love texture. In the spirit of Sam and her garbage frittata,
I am gonna use this weird half of an onion and this weird peeled shallot I have. I don't
put anything raw into a frittata. Like say I was making like a caramelized fennel frittata,
that sounds really good, I would caramelize the fennel first and then I would add the
eggs. This is what cooking is. The game is to work with the bowl that I've chosen for
myself which is obviously too small for this to ask but I have too much pride to get a
new bowl. I also love kale and I feel like kale like had a moment where people realized
it was delicious and then there was like a kale backlash. Kale is versatile and has never
asked a thing of anybody. It is just trying to exist as a hearty, delicious, nutritious
green and people are out there in the streets saying kale is over, is kale even that good?
Kale is just trying to be out here feeding you something good to eat. I don't know. I'm
cutting these onions and shallots a bit on the thick-ish side because I want them to
hold up. I'm not looking to caramelize them. I'm just looking to cook them hot and fast.
Okay I'm gonna start this frittata just like I would if I were camping, which I've done
before. So I'm starting with a 10 inch cast iron skillet. You don't have to use a cast
iron skillet, I just like to, I feel like it gets really evenly hot. You're able to
char the vegetables in it really really well without worrying about scorching your pan
but if you only have a stainless steel skillet that also works. The kale we're going to char
over high heat but once we add the eggs we're going to turn things down to medium high and
the reason being is that we don't want the onions and the bits that sink to the bottom
of the frittata to get too, too scorched. And we'll start with about two tablespoons
of oil on the bottom. We may add another tablespoon later just around the edges when we add the
eggs. Anytime I'm cooking with kale stems and the leaves I always try and add stems
first just to give them a little head start. We're not trying to get them like super, super
tender, it's just that if we added these at the same time these would still maybe be a
little too al dente and by the time the leaves were where we wanted them. Our oil is now
shimmering which means it's time to add the onions. So I'm gonna not stir these too, too
much. I just want them to be like deeply browned and almost like I'm frying them. Someone asked
me the other day what the difference between a quiche and a frittata was and the difference
is that a quiche has a crust and the filling is a custard basically. It's mostly dairy
with not that much egg or not as much as a frittata. It's very decadent. It's very rich.
It's very tall. It's baked in a pan and a frittata is just all egg. A frittata is just
like a baked egg dish, no crust needed. So these are like lovely and brown. Come Dennis.
See how they're like frizzled and fried at the ends? That's what we want. They're not
like softened or jammy or caramelized, they're like lightly fried. We'll add the kale stems.
Whisking eggs is like actually kind of annoying. Like breaking up that white like you do need
like a bit of elbow grease. Salt helps break up the protein. I'm not gonna add any salt
yet until we are ready to add it to the skillet. I'm gonna add about half of this kale. And
I know it looks very full but the kale is going to shrink down. And we're not looking
to like gently wilt it, we're looking to actively char this kale. So I'm going to stop moving
it so that can happen but I kind of like to just scoop all like the smaller bits of things
on top. I could remove it but that just feels fussy. So I'm not going to touch that for
like another 30, 60 seconds. This is something that I like to eat with eggs in general but
especially because I don't necessarily feel like frittatas need cheese, but I do like
it when they have a bit of something creamy on the side. Full fat yogurt, aioli, mayonnaise,
sour cream. It's kind of just like you're making like a makeshift sauce here. When the
kale starts to char you can actually smell it. Smells like roasted broccoli or something
like that like all brassicas (brussels sprouts, broccoli, kale, cauliflower) have like a very
familiar smell when they are really really browning which I happen to absolutely love.
This is just yogurt garlic. I'll season it with some lemon juice. I'm surprised I don't
have some of this just like on hand right now because it's something that I use for
eggs and for vegetables and for snacks and for dinner and for breakfast. All right see
that color on the kale like this? That's exactly what we are looking for. Yeah you don't want
to fuss with it too much, you want to like let the kale char without moving it and tossing
it frequently. I know it looks like a lot and that's because it is. The second batch
you add will inherently get a little less charred than the first so that's okay as long
as a lot of it is. I'm also gonna start this with some little lettuce greens because, because
uh health, yeah, but also I just think like a really nice lemony like peppery salad mix,
oh there's flowers in this, um is just like a really nice way to enjoy eggs and yogurt
in general. So before these go in, I'm gonna season with salt and pepper as well. Eggs
just like pasta when you cook it in water this is sort of like your opportunity to cook
them or season them rather. So you'll see it start to set and coagulate around the ends
there so yeah like a medium-high heat. We'll just season these greens with some lemon,
some salt. Um and you can finish your frittata two ways. You can finish it in the oven or
if you're camping, which again I've done, put a plate on top flip it and then put it
back in the skillet almost like an upside down cake or a for top, like not a frittata,
it is frittata almost like an upside down cake or a tortilla espanola. That's how you
would make that. I'm gonna put this in the oven. Don't look at that pie. Different day,
different shoot. These are just going to go on our salad and on top of the frittata. Not
necessary, none of this is necessary. It's really about the frittata. This is just what
I happen to want to eat this frittata with. It's been about five to eight minutes uh of
oven time with the frittata and now we're gonna take it out we're gonna flip it and
it's gonna finish cooking on the top. It's definitely set around the edges, it's just
a little raw in the center. If you had a broiler, that would fix this but I don't. Um I tried
I think it's broken. Okay so the stove is off. I'm putting the
plate on top of the frittata. Put your hand on the plate and hope for the best. We got
some sticky. Okay almost it stuck a little hammerhead is like eggs need oil? I forgot
to put oil on the bottom. I'm a little annoyed with myself. This is like the second time.
Cool this is gonna go back in. We're sliding it in like this. And that's just gonna cook
the rest of the frittata and that's about a minute it doesn't need much more time than
that. Now that's a frittata. That's what I should have, what should have happened on
that underside. You see what I mean? You see the difference? It's actually good for you
to see you see how on the underside it looks like a little dry and like dull and like kind
of like charred and not golden, this is like beautiful and golden and shiny and like delicious
looking. Honestly frittata is best when you give it a minute to sit. I don't love like
a hot frittata. Hot frittata! And to serve, I'll just squeeze some lemon
over these greens. Nope not what I wanted to happen at all. Except he's missing. Missing
frittata tip. I need leads greatly appreciate it. Got flowers. Cute. Oh my god call me a
bistro cause I just did a bistro thing. Okay I'm gonna eat this frittata like I'm starving,
like I haven't been eating all day, like I didn't eat two pieces of pizza for lunch.
Mmm honestly I'd probably be a lot less tired if I eat this for lunch other than that pizza. It's so good. It really tastes like wildly
complex and filling and like warming and I feel like I could go hiking now. It's easy,
it's like not super showy but it feels like it just feels right you know? It's a humble
dish. Thank you to Grey Poupon for sponsoring this video. God I love Jock Jams. Boy did
I love Jock Jams. Not much of a jock, love the jock jam. No yeah let's go for the jock
part. Ready? Yeah. Great.
