All my life, I cooked my frittatas over high heat, frantically stirring them so they'd firm up evenly before throwing them under a hellish broiler to brown and puff up. Then I read about a super low-heat baked method which is so much better for the eggs, which set at a fairly low temperature and are much more silky and tender when they've been gently cooked. So that's what this is! You can use any mix of vegetables you like, but today's version has springy broccolini, onions, and potatoes.
My new podcast, BORDERLINE SALTY, debuts TODAY, April 12!
Please listen! You can also call in for a future episode
https://open.spotify.com/show/7qVhz9OQNd4rXbhVVvI2A6?si=355fbfb7bfa34c82
833-433-3663
Pick up a copy of Where Cooking Begins, my first baby!
https://www.penguinrandomhouse.com/books/566656/where-cooking-begins-by-carla-lalli-music/
Head here for a peek behind the curtain at my creative process in the kitchen:
https://carlalallimusic.substack.com/
More about Carla, including info on her books, is here:
https://www.carlalallimusic.com
Producer: Zoie Omega
https://www.instagram.com/x_omegadeth_x/
Camera: Tim Racca
https://vimeo.com/348179757
Food Stylist: Cybelle Tondu
https://www.instagram.com/cyborrrrg/?hl=en
Editor: Meg Felling
https://www.instagram.com/poorpotatoface
Where Cooking Begins Theme "Magic Hours" by Amy Crawford
http://www.amycrawfordmusic.com
#wherecookingbegins