This alternative loaf pan method for making frittata produces a perfect texture, a gorgeous appearance, and it’s probably easier, since there’s no flipping involved. Use any type of greens you like, along with bell peppers, and potatoes, or whatever other vegetables you have on hand. My favorite way to serve it is on plain toast with a garlic aioli or lemon mayonnaise, and a small green salad on the side. Enjoy!
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23 Comments
Fyi. If you want to squeeze / dry the spinach with a kitchen towel.. it will be green forever 😅
Am I the only one who looks forward to “ the ooooooole tapa tapa” or “ the ooooooole shaka shaka”?? 😂😂
But will this work with tortilla?
It's over Cooked; you could use the loaf pan, without frying the egg First. The frittata doesn't have to be that Deep, also heavy cream or milk whipped into the eggs before putting it in the dish. You take the egg and cream mixture, and put it in the baking dish, no more than an inch to an inch and a half deep; you then place your other ingredients into the baking dish. You can literally bake like eight frittatas at the same time, in the same oven, if you really needed that much frittata.
If you were to make one with Tuna fish you would have "A Tuna Frittata." (Come on, I know you all just sang that.)
I notice abother difference in attempt 2. The leafy greens look to be smaller. Larger greens will act as a separator and create cracks. Tear the leaves into tinier bits.
Looks ok. Have you ever been to a diner in Barcelona? This would get negative stars.
wowwwwww yummy yummy
Amazing timing! I was going to make crustless quiches tomorrow with my copious amount of swiss chard from the garden. We'll have to try this instead.
Hmmmm… this would also make a nice veggie musubi…
Your video fills my heart. I lost my restaurant in 2018 to a hurricane here in North Carolina, but by God's mercy, i invested in digital market. I now earn $33k bimonthly. It helped heal me and my family. The Loaf-pan Frittata and baked Italian omelette reminded me that beauty in Art can rise from pain.
I would possibly fry that on a flat top or pan to add a bit of carmelization. but that's just me.
Easier is not better! Sorry John I love you but this one looks awful:(
Showing us your mistakes allows us to not make them over again, which I think is as important as the recipe. That's one of the reasons this is one of the best food YouTube channels. 🙂
Thank you!😊
Nice!
Great buffet option!
I always prefer fresh ingredients, but if I was making this and I didn’t have cooked potatoes, I would happily use canned potatoes, rinsed. I usually keep a couple of cans in the pantry for emergencies.
I love doing eggs like this! I cut them in small bits and freeze them so that I can just microwave them quickly in the morning for a quick protein breakfast that takes literally seconds! It is one of the things that has helped me lose weight and I love it
I add tuna or breakfast sausage to mine. Onions, peppers. Great hot from the oven, or cold from the fridge. Also nukes nicely.
In the late 70s there were quite a few microwave egg recipes like this.
What about a little sauce?…oh yeah… the aoli… a must!
Very nice! I like the 12-egg version – it looks delicious! Thank you. 😋😋😋