0:02
- I got some good smells going on in this kitchen
0:09
The next thing up which I don't do very often
0:15
I think this may have been a request.
0:17
Is that right, Theresa?
0:20
- [Theresa] This is just, we're getting into that fall
0:22
and starting you know all the-
0:25
- [Theresa] Brunches and things like that.
0:28
- Now I've got my cast iron pan heating up.
0:32
So I'm making a frittata with mushrooms and spinach.
0:39
So this is great for you vegetarians.
0:42
Now, I'm gonna start off with my,
0:46
I think it was an eight ounce container
0:48
of the fancier mushrooms, the mixed.
0:51
You got all kinds, the shiitake, the bella, portobella
0:55
and then just the regular, the regular mushrooms.
1:03
And I love, love, love mushrooms that I keep a little out.
1:13
I'll make sure there's no liquid on 'em towards the end
1:16
because mushrooms are full of water
1:19
so you don't want to wash these.
1:21
You want to, if you feel like there's some stuff on 'em,
1:27
just take a paper towel and wipe it off
1:30
because you don't wanna put these in water
1:32
since it's already full of water.
1:36
- [Eddie] I think Lulu.
1:41
All right, so we're gonna let these cook
1:43
for just a few minutes.
1:54
Oh, oh, thank you, Eddie.
1:56
I wanted to share something with y'all.
2:03
I don't know how my eye could have missed this
2:05
but I got a beautiful, beautiful handmade quilt
2:12
and this young man is so talented.
2:14
His name is Jim Hankins, Hankins
2:17
and he made this quilt for me.
2:21
I think he said it was the first quilt he had ever made
2:25
and he's like a perfectionist in anything he does
2:30
and to just jog your memory, y'all,
2:33
remember the house that he made for me?
2:37
- [Eddie] Yeah, about a year ago.
2:39
- Yes and it was at Christmastime so it was all scened out
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with Christmas trees and shrubs and presents.
2:53
So after Christmas, we took all that down
2:57
and I mean, this is identical to our house, identical
3:04
although we have done a little, couple little changes,
3:07
I don't know, but it's just beautiful, Jim,
3:10
and I keep this out year round
3:12
because it's very special to me
3:15
and I feel the same way about the quilt that you sent me.
3:19
I appreciate it so much you thinking of me.
3:22
Okay, these mushrooms look very nice.
3:26
Now, I'm gonna add some garlic to 'em
3:30
and put 'em over here and I'm gonna let 'em cook,
3:33
gosh, probably for less than a minute.
3:36
All right, so we are gonna mix our eggs, our egg whites,
3:53
our salt, our pepper and our red pepper flakes
4:01
and that was just a little minuscule amount
4:15
So I just wanna mix up my eggs
4:18
before I start adding the milk and the Parmesan cheese.
4:29
And I cooked our mushrooms, y'all,
4:33
in like a tablespoon of olive oil.
4:41
All right, I'm gonna take that off the light
4:46
and I'm gonna add my spinach
4:50
like you can do it like a handful at a time
4:52
until it's all wilted.
5:06
Okey-doke, I'm gonna move back over here
5:09
and I've added my cheese and now I'm gonna add the milk.
5:20
And a frittata to me isn't,
5:24
not much difference between a frittata and a quiche.
5:27
It's just like a crustless quiche.
5:32
I'm gonna spray this.
5:36
This is my new cast iron cookware.
5:40
It like has two pieces to it, doesn't it, Eddie?
5:43
- [Eddie] Three. - Three.
5:44
- [Eddie] It has two pots and-
5:46
- Yes and there's the smaller pot and I just love it.
5:59
So I'm just gonna give this a little helping hand.
6:05
Hoping our frittata won't stick.
6:11
Okay, now I'm gonna take our egg mixture
6:15
and I'm gonna pour it on top of our vegetables.
6:37
It looks very, very good.
6:41
All right, now we're gonna just let this cook
6:42
on top of the stove for a minute or two
6:46
and then we're gonna transfer it to the oven
6:50
and let it bake for, gosh, about 30 minutes.
6:54
We just wanna cook this on top of the stove
6:57
until the edges are slightly set
7:01
and you can see that they are
7:04
and now we're putting this in the oven
7:06
and the directions call for a 450 degree oven
7:13
and let's see, for about,
7:17
we're gonna bake it for until it's puffed and golden,
7:26
I was gonna say in that hot of an oven,
7:29
it's sure not gonna take it long.
7:32
This looks wonderful.
7:35
Look at that beautiful frittata.
7:39
And I baked this one for 15 minutes, y'all.
7:43
I'm just gonna top it with a little,
7:46
little more Parmesan cheese
7:52
and voila, it is ready.
7:56
You can have your mushrooms
8:00
and your garlic already sauteed off.
8:03
You can have your egg and milk mixture already beat up.
8:08
You can do that the night before
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and then just put it all together in the morning.
8:16
This is so beautiful.
8:17
The frittata, after it gets cool,
8:23
it's gonna fall a little bit but there you go.
8:42
The mushrooms are heavenly.
8:46
This would be wonderful as a side dish
8:51
along with a grilled steak or baked chicken
9:04
Come get you some, Theresa.
9:07
Love and Best Dishes, y'all.
9:15
Hey, y'all, it's Paula Deen.
9:16
Now, if you enjoyed this video,
9:18
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9:22
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9:25
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9:28
Love and Best Dishes, y'all.
