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.
BAKED FRITTATA WITH CHERRY TOMATOES AND ARUGULA
Steps:
- Preheat the oven to 350°F (175°C).
- Preheat a 9 inch/23 cm cast iron pan over medium-high heat.
- In a large bowl, stir together the eggs, cherry tomatoes, arugula, mozzarella, parsley, salt, and pepper.
- Once the pan is hot, add the olive oil and sauté the onion until soft and translucent.
- Remove from heat, pour the egg mixture over the sautéed onion and stir to ensure the egg mixture is evenly distributed.
- Bake in the oven for about 30-35 minutes, or until the top of the frittata has browned slightly and is set.
- Allow the baked frittata to cool for about 5 minutes, sprinkle with chopped parsley and serve. Enjoy!
Nutrition Facts : Calories 141 kcal, Carbohydrate 3.3 g, Protein 8.7 g, Fat 10.8 g, SaturatedFat 3 g, Cholesterol 169 mg, Sodium 314 mg, Fiber 0.8 g, Sugar 1.9 g, ServingSize 1 serving
FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)
The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?
Provided by Jaclyn
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
- Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
- Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
- Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
- In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
- Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
- Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.
Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 259 mg, Sodium 375 mg, Sugar 1 g, ServingSize 1 serving
EASY OVEN FRITTATA RECIPE
Elevate your regular frittata recipe with mozzarella cheese and bacon as part of this Easy Oven Frittata Recipe. So simple, you'll go gaga for frittata.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 220 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 11 g
ZUCCHINI TOMATO PASTA FRITTATA
Although the original recipe did not call for garlic, I like to add in about 1/2 tablespoon in when frying the veggies, but that is only optional of coarse. This makes a wonderful light dinner served with a side salad. If desired you can even throw in just a little cubed cooked ham or cooked bacon, but not too much as there won't be enough room for the frittata to fit into the pan. This is very good, and a great way to use up any leftover spaghetti or linguine pasta.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 45m
Yield 6-8 wedges
Number Of Ingredients 13
Steps:
- In a oven-proof 10-inch skillet (or a large skillet) melt butter and sauté the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance).
- In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese.
- Add in sautéed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine.
- Heat oil in the frypan.
- Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove.
- At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional.
- Set oven to 400°F and transfer the frypan to the oven.
- Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry).
- Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter.
- Cut into wedges and serve.
Nutrition Facts : Calories 371.9, Fat 27.3, SaturatedFat 11.7, Cholesterol 289.3, Sodium 218.4, Carbohydrate 19.3, Fiber 3.2, Sugar 2.4, Protein 13.5
ROASTED TOMATO AND BASIL OVEN RISOTTO
Roasted Tomato and Basil Oven Risotto: No need to spend all that time stirring - let the oven do the work for you! If you can't find the mozzarella pearls, chop up some regular mozzarella.
Categories Italian Summer dinner dinner party Risotto
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C (180°C fan) mark 6. Heat 11/2tbsp oil in a large, ovenproof casserole (that has a lid) over medium hob heat. Add garlic and rice, cook, stirring for 1min. Pour in soup, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20min.
- Meanwhile place tomatoes on a small baking tray, drizzle with remaining 1/2tbsp oil and season. Cook in oven for 10-15min until starting to split and soften.
- Remove risotto from oven, stir in most of the Parmesan and all the mozzarella pearls/cherries. Recover with the lid and return to oven, for 10min until the rice is tender and the soup has been absorbed.
- Sprinkle with remaining Parmesan and top with the roasted tomatoes to serve.
Nutrition Facts : Calories 671 calories
MOZZARELLA, BASIL & ZUCCHINI FRITTATA
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Frittata Recipes
Time 20m
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, 3 to 5 minutes.
- Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
- To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.8 g, Cholesterol 345.8 mg, Fat 20.7 g, Fiber 1.6 g, Protein 17.6 g, SaturatedFat 6.8 g, Sodium 513 mg, Sugar 4.2 g
TOMATO, SCALLION, AND CHEDDAR FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
- Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
- Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 170 g, Fat 12 g, Fiber 1 g, Protein 11 g
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.
BAKED MOZZARELLA TOMATOES
I originally got the idea for this recipe from http://www.internationalfood4u.com , but I changed it to fit the items I most often have and a method that I feel works better.
Provided by TheModernJuneCleaver
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Preheat oven (or toaster oven) to 400 degrees F.
- 2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
- 4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
- 5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.
Nutrition Facts : Calories 219.7, Fat 19.9, SaturatedFat 5.6, Cholesterol 22.1, Sodium 180.4, Carbohydrate 4.2, Fiber 1.1, Sugar 2.7, Protein 7
More about "oven roasted tomato and mozzarella frittata food"
TOMATO MOZZARELLA FRITTATA - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
Reviews 8Servings 2Cuisine AmericanCategory Breakfast
- Whisk together all of the ingredients in a bowl. Heat a stainless steel saute pan over medium and spray generously with cooking spray making sure you get the sides.
- Add the egg mixture to the pan and push the eggs towards the center, allowing them to cook evenly. When most of the liquid has been cooked, place the entire pan in the oven for approximately 10 minutes or until the eggs have set and are firm. CAREFULLY remove the pan from the oven with oven mitts as the handle will be hot.
TOMATO AND MOZZARELLA CAPRESE FRITTATA - SEEKING …
From seekinggoodeats.com
4.8/5 (12)Total Time 30 minsCategory Main Dish RecipesCalories 321 per serving
- In a large bowl add eggs, milk, garlic, salt, pepper, balsamic vinegar, italian seasoning and fresh basil. Whisk until blended.
- In a 12" cast iron skill over medium heat, saute onions in olive oil until tender. Add spinach and saute until wilted.
GORGEOUS FRITTATA RECIPE: OVEN-BAKED IN 30 MIN! - UNO …
From unocasa.com
5/5 (8)Estimated Reading Time 5 minsServings 6Total Time 50 mins
- Butter or oil a 9 - 10-inch casserole dish. Set aside for now. (You can skip this step if you have a cast iron skillet that can be transferred from stovetop to oven. It's a great way to cut down on dishes afterward!)
- Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, turning frequently, until browned and crisp, about 6 - 10 min.
- Transfer bacon to a plate lined with several layers of paper towels to drain excess grease. Leave 1 tbsp of rendered bacon fat in the skillet and drain. Reserve or discard excess fat.
EASY BAKED TOMATOES AND MOZZARELLA - CHATFIELD COURT
From chatfieldcourt.com
4.9/5 (4)Total Time 20 minsCategory RecipesCalories 77 per serving
MOZZARELLA-TOMATO-BASIL FRITTATA - COOKSTR.COM
From cookstr.com
5/5 (2)Estimated Reading Time 2 minsCategory Breakfast
- Pour 1 tablespoon of the oil into a very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium heat on the stovetop and pour in the egg mixture. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste.
- 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.
VALERIE BERTINELLI'S ROASTED TOMATO AND MOZZARELLA FRITTATA
From today.com
3.1/5 (123)Category Breakfast,Brunch,EntréesAuthor Valerie BertinelliTotal Time 1 hr 15 mins
- 2. Toss the tomatoes with 1½ tablespoons of the 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, 25-30 minutes. Let cool slightly then remove the skin and cut each tomato half in half lengthwise.
- 4. Whisk the eggs, half-and-half and 3/4 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon of oil in a 10-inch cast iron skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the eggs then distribute the tomatoes and the mozzarella evenly inside. Cook on the stove until the bottoms and edges are just starting to set, about 2 minutes.
OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA - VALERIE ...
From valeriebertinelli.com
Estimated Reading Time 1 min
BAKED TOMATO BASIL AND MOZZARELLA FRITTATA
From naturalsweetrecipes.com
ROASTED TOMATO FRITTATA | OUR RECIPES | FOODMATCH
From foodmatch.com
POTATO, TOMATO, AND SMOKED MOZZARELLA FRITTATA | TASTY ...
From tastykitchen.com
EASY FRITTATA RECIPE WITH TOMATO AND BASIL - ENTERTAINING ...
From entertainingwithbeth.com
Reviews 5Calories 247 per servingCategory Breakfast
- Dice potatoes, toss with olive oil, salt, pepper and herbs de Provence. Place on a sheet pan, and pop in the oven for 15 mins.
- Meanwhile combine eggs, salt, pepper and heavy cream. Whisk together. Stir in 1 cup (90 g) of cheese.
- Place a 10-inch (25 cm), oven-safe skillet (can not have a plastic handle, or it will melt once you place it in the oven) on a medium flame. Melt butter in pan. Add egg mixture and cook without touching for about 15 mins until eggs begin to set.
TOMATO-BASIL MOZZARELLA FRITTATA {RECIPE} | SMALL BITES BY ...
From jessicalevinson.com
Cuisine ItalianEstimated Reading Time 1 minServings 4Total Time 25 mins
- In a large bowl, lightly beat the eggs and egg whites. Stir in pesto, salt, pepper, and 1 cup mozzarella.
- In a large oven-safe skillet, heat olive oil over medium-high. Add egg mixture and cook, stirring occasionally, 1-2 minutes. Arrange tomatoes in a single layer on top and sprinkle with the remaining mozzarella.
ROASTED TOMATO CAPRESE FRITTATA | ITALIAN BREAKFAST ...
From joyfulhealthyeats.com
5/5 (2)Category BreakfastCuisine ItalianTotal Time 23 mins
TASTY TOMATO RECIPES - TRIATHLON MAGAZINE CANADA
From triathlonmagazine.ca
Estimated Reading Time 2 mins
BAKED TOMATO BASIL AND MOZZARELLA FRITTATA | ASWEETLIFE
From asweetlife.org
4/5 (2)Estimated Reading Time 1 min
ARUGULA, PANCETTA, AND TOMATO FRITTATA RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 2 mins
TOMATO MOZZARELLA FRITTATA | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
GREEN SPINACH TOMATO FRITTATA - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
SPINACH & TOMATO FRITTATA WITH FRESH MOZZARELLA
From bigoven.com
KETO MEATBALL SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TOMATO AND ONION FRITTATA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA RECIPES
From tfrecipes.com
TOMATO AND MOZZARELLA FRITTATA RECIPE BY BECKY ...
From leonkadena.com
OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA | RECIPE ...
From pinterest.co.uk
OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA | RECIPE ...
From pinterest.com
OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA | RECIPE ...
From pinterest.ca
TOMATO AND MOZZARELLA FRITTATA RECIPE BECKY - TOMMYHAYDEN.COM
From tommyhayden.com
RECIPE OF ANTHONY BOURDAIN TOMATO AND MOZZARELLA FRITTATA ...
From food.alltasteful.com
OVEN ROASTED TOMATO, SMOKED MOZZARELLA AND BASIL FRITTATA ...
From youtube.com
EASY OVEN FRITTATA - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED TOMATO FRITTATA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love