The Academy of Culinary Arts students recently had the opportunity to sharpen their skills in a hands-on cooking session focused on making a classic frittata. The experience began with knife skills practice, as students diced fresh peppers and onions—an essential foundation for any savory dish.
Under the guidance of Maria Crann from Create-A-Cook, one of the Academy’s valued industry partners, students learned how to build flavor and texture into their frittatas. They cracked eggs into a bowl, added seasoning and a splash of milk, then folded in grated Asiago cheese for a rich, creamy base.
The mixture was poured into a hot skillet to begin cooking on the stovetop. Once the edges started to set, the pan was transferred to the oven to finish. The result was a golden, fluffy frittata with a delicious aroma that filled the kitchen. To top it off, students grated a bit more Asiago over the finished dish before enjoying their creation.
This culinary session was made possible through a partnership with Maria Crann of Create-A-Cook, who brought her expertise and enthusiasm to the classroom. Her guidance helped students gain confidence and refine their technique while exploring the versatility of egg-based dishes.
🍳 Cooking Tip
For a light and fluffy frittata, avoid overmixing the eggs. Gently whisk until just combined, and always finish in the oven to ensure even cooking without drying it out.