It’s frittata time. Take a look at the Barefoot Contessa Ina Garten’s Frittata and Trisha Yearwood’s Frittata. The Food Network stars have a variety of frittata recipes and they each have their own recipes. So what are celebrity chef’s tricks for a great frittata? They follow several steps but Garten’s and Yearwood’s frittata recipes differ in two big ways.
Ina Garten’s frittata recipe calls for flour and baking powder and not Trisha Yearwood
The ingredients list for Garten’s Potato Basil Frittata is, according to food Network, flour and baking powder. As Barefoot Contessa explained in her Cooking Show, the flour provides a “little substance” and the baking powder enhances the frittata. However, they aren’t necessary to make a delicious frittata as Yearwood proves with his Asparagus Frittata. There is no baking powder or flour anywhere on its ingredients list.
Trisha Yearwood’s frittata is cooked in a cast iron skillet while Ina Garten’s frittata is cooked in an omelet pan
Yearwood’s frittata recipe calls for the use of a cast-iron skillet. The Food Network star mixes up her frittata before adding the asparagus and egg mixture to the skillet. It doesn’t sound like something particularly phenomenal, but there’s genius in its simplicity. Yearwood doesn’t have to dirty other pans or worry about damaging the skillet in the oven.
The desi music star cooks vegetables in a pan on the stove. Then, after whisking the egg mixture together, she adds everything to the skillet. From there the Yearwood frittata is boiled for 10 minutes before being ready to eat. So, she not only has a homemade frittata in 25 minutes, but it’s also easy to clean up. For the Barefoot Contessa, her recipe calls for an ovenproof omelet pan.
Both frittata recipes have 5 stars
Garten’s and Yearwood’s recipes are both popular, despite having slightly different approaches to the frittata-making process. At the time of publication, Garten’s Potato Basil Frittata and Yearwood’s Asparagus Frittata average five stars on the Food Network’s website.
Garten’s frittata recipe, which is a great dish to feed a crowd, has been reviewed 85 times, while Yearwood’s frittata recipe only has 21 reviews. Still, people who have made frittata at home love them. One reviewer called Yearwood’s frittata “delicious” and “easy to fix for a quick meal but a lot fancier than scrambled eggs”.
Others also liked how fast it could be on the table—Yearwood’s frittata took 25 minutes to make—calling it “elegant” for a “quick ‘n easy weeknight dinner.” The only complaint reviewers seemed to be about Yearwood’s frittata? that it stuck to the cast iron skillet.
As for Garten’s frittata, several reviewers commented that no matter how often they cook the dish, it “always comes out perfectly.” This may be thanks to Garten’s lengthy recipe-testing process. Other reviewers noted how “light and fluffy and heavenly” Garten’s frittata turned out. “I’ve never made a frittata with flour and baking powder, but it works,” wrote one person, “it actually makes the frittata a little lighter.”
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