Hello home cooks/chefs! This is my VERY first #cooking video on #YouTube! Yay!
The Salmon #Frittata
This is a very fast way to make an EASY Salmon Frittata without doing the usual of cooking the eggs on the stove top and finishing it in the oven. You do EVERYTHING on the stove top.
I learned this technique when working as a chef at a First Watch @firstwatch7748 restaurant in Annapolis. Check them out online you will be amazed. I have learned to cook some of the most amazing breakfast, brunch dishes that I’ve ever seen in any restaurant. They call themselves “The Day Time Cafe.” They’re all over the country and have over 100 restaurants in Florida.
#Breakfast, #brunch & #lunch are my jam so I will be showcasing many breakfast ideas.
I am using my 8inch @HexClad pan in this video. I recently bought a set of Hexclad pans.
*This video is not sponsored by Hexclad.
There seems to be quite a few people on #YouTube having problems with cooking #eggs and sticking in the Hexclad pan. I intend to solve those problems.
First, and foremost make sure the pan is properly seasoned and the appropriate amount of oil is used. Also, there is no need for using extremely high heat. My stove top is a commercial stove. 90% of my cooking uses medium to low heat. I find that when you use lower heat the eggs won’t stick. If you find them sticking, give it a few minutes until they release.
You can use ANY nonstick 8 inch pan to make this frittata. But I am testing the pans to see what I can do in them. But, I would prefer you use a good quality nonstick pan.
Remember, Hexclad pans are NOT nonstick pans! They are #stainless steel pans with some nonstick capabilities. As long as you properly season the as stated in the directions and use the appropriate amount of oil, you should have no problems. If you do have things sticking to the pan, turn the heat down. Also, when finished if anything is stuck to the pan, I just put hot water into the pan. Let it sit a few minute and when washed, it’s as good as new. I’ve been using my new 8 inch Hexclad pan almost every day for a month now.
Pro tips! When using @hexclad or any nonstick pan, make sure you use the appropriate amount of oil and the proper heat, which generally will be around medium. What I do is after adding a little bit of oil I add a dab of butter, which helps spread the oil around the pan. If you’ve ever noticed when you place oil into the pan and then try to move the pan around the oil does not completely cover the pan and there are bare spots. Adding butter will help the oil cover the pan and create a nice slick cooking surface.
If the butter burns, the heat is too high! Turn it down, start over
Making the frittata. Remember the fewer ingredients the better. You can use almost any ingredients that she would normally use in making a frittata.
Instead of finishing the frittata in the oven, you are going to flip it on the stove top. It takes some practice. At the first watch, restaurant, we flip potatoes, eggs, pancakes, etc. the best way to practice is put a piece of toast into an 8 inch pan and flip. Then try to flip an egg without cracking the yolk.
If you feel afraid to flip the frittata, place the pan into a countertop oven, or regular oven that can handle the broiler (you can keep it at the lower part of your oven. It will still broil) and broil for a few minutes until the cheese is melted.
But since this is all about making the frittata on the stove top, I would suggest you practice this first until you get it. I’ve made many a mess on my stove top trying to flip frittatas.
Another PRO TIP! Get a small sheet pan ready and when you’re ready to flip flip over the sheet pan, so if you miss, at least you won’t have a lot of clean up around your stove. 
OK, ingredients!
I try to use the freshest ingredients that I can find. Most ingredients, like herbs, may come from my own garden.
Smoked salmon is generally used at the restaurant. But if you’ve cooked a regular salmon and want to make some thing with the leftover, a frittata would be the perfect dish. Add the salmon later after the eggs begin to set that way you don’t overcook the salmon.
The chive cream
You will need either a squeeze bottle or a small ball jar
1/2 cup of sour cream, I use light
4 tablespoons of milk, I use skim milk
4 to 5 tablespoons of chives, are use a mix of garlic and regular chives from my garden
And most importantly, remember to try not to overcook the eggs having a medium to low heat, works a lot better, unless you’re a chef and can handle high heat quickly.
If you have any questions, don’t hesitate to ask I will try to do my best to answer them.
Again, I appreciate you watching this video. Don’t forget to like and subscribe for more videos to come. Have a great day of cooking!
This video was made with @Videoleap
