FRESH MOZZARELLA FRITTATA
This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
Provided by BelGioioso Cheese
Categories Trusted Brands: Recipes and Tips Bel Gioioso
Yield 6
Number Of Ingredients 9
Steps:
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently until soft, about 5 minutes.
- In a bowl, whisk eggs, salt and pepper together. Pour over the vegetables in the pan. Cook about 2 minutes until nearly set. While cooking lift the edges to allow uncooked egg from the middle to go underneath. Top with Fresh Mozzarella and sun-dried tomatoes, place under broiler until the eggs are slightly browned, about 2 minutes. Let stand for 3 minutes. Top with basil. Slice and serve.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 5.5 g, Cholesterol 230.5 mg, Fat 14.3 g, Fiber 1.1 g, Protein 11.7 g, SaturatedFat 4.6 g, Sodium 346.4 mg, Sugar 2.3 g
GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.
Provided by David Tanis
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
- In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
- Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
- Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams
FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO
Provided by Bobby Flay
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
- For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
- Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
- Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.
OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil.
- Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise.
- Reduce the oven temperature to 400 degrees F.
- Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes.
- Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes.
- Let stand at least 5 minutes. The frittata can be served warm or at room temperature.
PROSCIUTTO-AND FRESH MOZZARELLA FRITTATA
Make and share this Prosciutto-And Fresh Mozzarella Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- IN a large bowl, beat the eggs. Beat in the milk, grated Parmigiano-Reggiano cheese, parsley, and basil. Season with salt and pepper.
- In an 8" nonstick ovenproof skillet, heat the olive oil. Add the shallots, and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes into the eggs. Transfer the skillet to the oven and bake frittata for about 20 minutes, until just firm when lightly pressed.
- Set the skillet over high heat and shake the frittata until releases, about 10 seconds. Plac a large, flat plate over the skillet and carefully invenrt the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.
Nutrition Facts : Calories 254.9, Fat 19.9, SaturatedFat 6.3, Cholesterol 369.2, Sodium 542.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.4, Protein 15.6
FRITTATA WITH MOZZARELLA (FRITTATA DI MOZZARELLA)
This easy, cheesy, parsley-flecked frittata is lovely for lunch, super at supper - and perfect for picnics too!
Provided by English_Rose
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat the eggs together in a large bowl, add the mozzarella cubes, the milk and the parsley and season to taste with salt and freshly ground black pepper.
- Pour the oil into an 8in frying pan and heat until sizzling. Pour in the egg mixture and pull the mixture into the centre, rotating and turning the pan so that the mixture is allowed to set and brown on the under side.
- After about 5 minutes, or when the mixture feels firm and reasonably set, turn the frittata over by placing a large plate on top of the pan and turning the pan upside down so that the frittata falls on to the plate with the cooked side uppermost.
- Carefully slide the Frittata back into the hot pan with the cooked side on top and the uncooked side underneath.
- Shake the frying pan to settle the contents and cook for a further 3 or 4 minutes.
- Slide the frittata out of the pan on to a clean serving plate and serve hot or cold.
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- When the bottom just begins to brown, place the skillet under the broiler just until the top is set, a minute or less. Remove from the oven and use a large spatula to transfer the frittata to a serving platter. Cool about 10 minutes, cut into wedges, and serve.
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- Follow the steps for the basic recipe, but mix the mozzarella and cooked pancetta into the pasta before frying. Alternatively, add half of the pasta/egg mixture to the pan, then add the cheese and pancetta in a single layer before adding the remaining pasta. Serve with extra Parmigiano-Reggiano cheese.
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3/5 Total Time 1 hrServings 6
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