I'm Italian farmer and I approve this recipe. We make frittata with any kind of vegetable, in winter we use broccoli, chicory, brussel sprouts, savoy cabbage etc. We use a tiny bit of pancetta or salami as condiment to give more flavor, but the meat is optional and its flavor should never stand out. We often use Parmigiano cheese, rarely the goat cheese shown in this video because we prefer to only use cheeses that melts, and caprino cheese doesn't melt properly. Any cheese that melts will be good for frittata. We also never use chili or paprika because it's not a traditional ingredient in rural Italy, instead we use fresh herbs from our fields like thyme, mint, santureja, oregano, etc.

You John turned me in to a good cook 👩‍🍳👊 8 years and getting better with time. God bless

Holy cow, this was absolutely amazing. My wife "doesn't like Frittatas", so I was taking a risk when I chose to make this for her birthday breakfast. It was absolutely mind-blowing and she says it was one of her favorite breakfasts of all time! Thank you Chef John for teaching me this!

I’m so happy to tell you…I used zucchini, squash, peppers, onions and eggs from my own homestead!! It’s satisfying to eat what you grow!!

Baaahahaha I made this for dinner, the entire family was complaining like I was driving them to Whataburger... One bite, ONE BITE and they were in food heaven. Thanks Chef John!!!!!!!

Man that is so nostalgic, my nan always used to make a humongus frittata with all the veggies, and leftover pasta for good measure, and then we would eat it through the day while at their farm, bless your soul gran

Made this today with a few tweaks. I had a little ham to use up as well as cold cooked potatoes. Absolutely delicious way to clean up all the bits and bobs of veg and cheese before Saturday grocery shop. I also had a couple aging oranges and some ‘leftover’ Chardonnay. Saturday brunch, complete 😋

Chef John, I happen to know The Farmer personally. I showed him your video and he gave it an enthusiastic two thumbs up.

I grew up eating this often. It came from my nonnies garden and small 2 acre farm. It was inexpensive, nutritious and delicious. I still make it frequently for my family. Thanks Chef John, you took me back to my childhood. 😘

You're a treasure Chef John. Such a great teacher and absolutely funny. Thanks for making cooking so enjoyable.

Another success 😋This is the first cooking channel where, if I follow the directions, everything turns out great. A professional chef who shares all his tips and tricks with non-trained cooks 👍🏻👍🏻

This is a recipe my girlfriend will absolutely adore, i will cook it for her this upcoming week. Thanks chef John!

Awesome food, recipes, instructions, music, good jokes and friendly attitude and ALL for FREE! Can we really ask for more??? Beautiful, as always, Chef John! Peace to the awakening ones.

Chef John never ceases to amaze. Even if we dont make a lot of the recipes, you inspire us to go cook with what we have. Thank you!

I should have waited another 5 minutes or so before transferring from the cast iron skillet. Fell apart a bit but boy was it good. I used feta vs. goat cheese because that's what we had. Squash was delicious. Used sweet peppers from our garden. Definite keeper. Thanks

I love what you do, Chef. I've loved it for years and I have plans to continue.

I made one of these, it turned out amazing. I used no full size onions, just the green ones. Also one red bell pepper instead of the small ones he had. I also added some milk to the eggs when whisking them. Oh, and 4 bacons.

Every recipe of yours that I have made has been amazing. This also looks amazing! Can’t wait to make it!

Chef John, every spring could you make a video showing us what you're planting for the year? Based on the number of zucchini dishes recently, I can tell you've planted some squash, and I did too this year! So the timing of your recipes is particularly helpful. I'm hoping in the future we could make it not-coincidental!

This was so incredible. My family loved it. Chef John is the best.

For such a simple and humble dish it's SO tempting and delicious looking! Can't wait to try this!

Chef John your enthusiast, soothing tone is just what I needed. The added benefit of new meal ideas. Thank you chef John.

easily my favorite cooking channel. i've made so many of his dishes

this was AMAZING! I'm also a gardener so I used all my own veggies and your salting zuc. trick is game changing. Thank you Chef John!

Perfect for breakfast, luncheon or dinner. Another success for Chef John!

Hey chef John I made this frittata this morning after church. It was wonderful. However I only had some zucchini on hand and no yellow squash, but, I had some leftover creamer potatoes in garlic butter and parsley so I added that. Oh and I didn't have any goat cheese but I did have some Brie so I topped it with that. Everything else in the recipe was according to the recipe you presented. Not exactly your recipe but it was over the top wonderful just the same. I'm a big fan your chanel.

I could listen to this man all day

I'm drooling! This looks absolutely scrumptious!😃

I have made this over 10 times! Thank you! It’s awesome 👏

This looks amazing. It reminds me of something I used to make that was similar, but on a much smaller scale, about the size of a personal pan pizza. Made it in a small cast iron skillet, and did everything about the same but used some spinach in there and used mozzarella and topped it with feta and some diced romas on the top. I will definitely have to try the salting of the zucchini and squash. It's the little things like this that make the difference in how food cooks! I love all of Chef John's recipes! It's become my weekend thing to watch these videos.

This looks wonderful. It actually made my mouth water. Thanks, Chef John!

I have always ignored instruction to salt or wring out vegetables. This video convinced me to try it. I get it now. This recipe rocks. It just became my go-to way to use up extra eggs. Many thanks, Chef John!

Ohhhhhh! Great recipe and great clear instructions!!!! Thk you!!!

Look's like another winner. Thank's chef

God bless the Farmer and Thanks CJ for sharing it with us this beautiful and delicious food

This looks soooo good! Thanks John, I cant wait to make this!

Made it this weekend. I was worried that there was too many vegetables and I wimped out. It was still good but I should have listened to Chef John. Even still, a new family favorite. Thanks from us to the farmer. :)

Made it, loved it. Such a great recipe for the stuff grown locally near me.

Thank you for this video, and the salting method! I learn something every video. You Sir are awesome. Cheers.

I'm making this today! Wish me a food wish yall. Also thanks you and simply mama are the backbone of the cooking in my household

Made this last night. It was amazing! Came out perfect

Thank you, Chef John and Farmer Gianni!

thanks for the tips I'm definitely going to try it

Oh Im definitely trying this!! And I love this channel so entertaining and educational! Cheers John

I've been preparing my frittata in almost the exact same way for years (swapping the goat cheese with feta and a few small lumps of heavy cream cheese) but have never tried the salting method with my zucchini. Will do this next time and am already excited! This is some very valuable advice.

I love Fritatta, a staple of my diet. This looks lovely.

You crack me up and give good food recipes. Thank you.

Thank you for this recipe. I have so much produce I've grown in the UK but didn't have a clue how to use them. Going to give this a try

For simplicity and taste Italian cooking is peerless. This Fritata looks so good, especially with the addition of goats cheese. Will deffo be making this.

Love you, Chef John! You are my cooking hero! 😂

Many thanks for this fine recipe Chef John. We would enjoy la frittata very often as kids. Growing up nonna would often make this for her grandkids using many variations each time depending on the season. Ahh, you took me back to my salad days. No pun intended!

Gosh, this looks absolutely delicious. I will try for sure. Thank you.

I don't usually "like" a video until I've watched it all the way through, but when I scrolled up to this one it was "like" at first sight.

Can’t wait to make THAT one!

I am so glad that you know farmers.

I learn so much and enjoy so much, thank you!

My food wish is that we both enjoy long lives during which I gain culinary skills from you for the enjoyment of my family and friends. It's been a good run so far! Merci!

Thanks, Chef John!!!!

This looks so amazing! Definitely will be making this. Thank you ! 😊

Love your recipes and narrative. I will become huge fan of cukini

I made this frittata on August 27, 2021 -- because a friend (?) dumped a load of zucchini on me. This frittata tasted as good as Chef John claimed that it would. (If you suddenly receive a load of zucchini, this dish is one way to dispose of it.) BTW Make sure that you prepare all your ingredients before you start cooking because this dish is cooked quickly. You won't have much time to chop stuff.

Nicely done, John. Looks delicious!

I cannot wait to try this! I bet even my picky husband will love it.

I've never had very good luck with adding veggies to omelets or quiche even when I've precooked them so I've stuck with meats and cheese and herbs. I think this salting method is going to fix my issue of having my veggie & egg dishes be loose and runny. This frittata looks so good, and I can't wait to try it. Thanks, Chef John!!!

I tried this and it turned out great. My husband who doesn’t really like zucchini ate half of the smaller version of your recipe 🤗. Thank you ☺️

I've been making a ' clean out the fridge fritatta' for 40 years. No recipe just whatever needs to be eaten. Very forgiving and a surprise every time. It amazes me when people will ask for the recipe years later and then think I'm holding back some magic ingredient. Ha Ha who knows BTW sweating all the watery veg to concentrate the flavor is the magic

Low key best zucchini advice i've ever heard.

I know what we're having for breakfast tomorrow!!!! Looks YUMMY!!!!

Chef John love the versatile food recipes and in-depth details on how to get it done. Thanks for sharing this Chef John, see you next time. 🧑‍🍳🔥🫑

Just beautiful. I will make it today.

Wow, that looks superb I really must try this, thank you😋

Tried the quick salt cure on some zucchini that I tossed in a Thai red curry. Amazing. This recipe looks really good too. Will have to give it a try!

I recently stumbled across this channel whilst looking for a lemonade recipe and subbed because all these dishes look great. Thanks for sharing your recipes with us all.

I’m gonna need the fall recipes to start up.

I've come to believe that most of Italian cuisine is just cleaning out aging produce, and making it delicious. I want to try this!

just made a frittata last night, perfect time of season

God bless the Farmer- God bless you and Michelle Chef John. You keep us cheered up and encouraged . Hello from Seattle

This looks mouth watering, can’t wait to try this out😍

This is one of my favorites of all time

What a great low carb recipe. I'm going to make this a lot. You can have it for breakfast, lunch or dinner!

OmG... just when I thought I've seen enough frittatas..you cook this. It looked sooo goood!

Thanks for the squash trick. That dish looks fabulous.

Fantastic recipe! One of the few I've ever discovered on the Interwebs that doesn't need alterations. Thank you. Delicious.

Tried this a few weeks ago and family has been hooked. Made a few substitutions for the cheese and still great (montery and fontina).

I wonder if the “Unidentified Farmer” 👨🏻‍🌾 is Old MacDonald? After all he’s all, he always running around singing... “Ee i ee i oh, With a moo-moo here, and a moo-moo there, with a cluck- cluck here and a cluck-cluck there, and a oink-oink here and a oink-oink there”! Your Farmer’s Frittata looks so darn yummy! You’re simply the best Chef John, l sincerely love watching your Channel! (Listening too, l love voice!) Thank you 😊♥️👍🏼👏🏼👏🏼👏🏼👏🏼

This turned out very well, using even frozen zucc/squash and frozen peppers. Used feta cheese at the end.

Thank you Chef!

Thanks for the extra tips to add to my frittata!! My tip is it’s a little more enjoyable when the veggies are chopped a little finer! But definitely a wonderful dish!

This farmer seems to know a lot about making good food!

Thank you for your videos !

Making a frittata and fresh pressed coffee before waking the family... good stuff... brownie points never hurt, too

Wonderful recipe! I can't wait to try it with patty pan and zucchini squash.

Chef, you are a culinary sadist! Love this recipe! And I have been looking for this spatula all over the creation, and here it is! Give it back….. or at least tell me where I can buy one like that! Cheers! Love those fishermen and farmers !

I make fritattas all the time! Just forage around in the fridge for whatever I have and they ALWAYS turn out super delish!

i loved watching chef john devouring the 75% of it and a piece of toast in the span of 24 seconds

Fritatta has been a summer favourite for years, but I have never tried the squash that way. Will do soon,

You taught me how to make a grilled cheese sandwhich (if I'm not mistaken) many years ago and I'm glad to see you're still going! And what a dish this is! It's time I go back to school I guess!

The Bob Ross of the kitchen. Well done. Amazing result.

That looks fantastic my mouth is watering !

Amazing! You are, after all, the MIgardener of using your summer larder.