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.
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
MOZZARELLA FRITTA
Steps:
- Slice mozzarella 1/4 inch thick, dredge in flour, egg, and bread crumbs, seasoned with salt and pepper. Heat a medium size skillet, add oil, pan-fry mozzarella slices, on medium high heat, for 1 minute, quickly to crispen the crust, without melting the cheese. Remove to a serving plate, deglaze the pan, with wine, add capers, take off heat and swirl with butter, spoon over slices of fried cheese. Garnish with fresh parsley.
MEATBALL FRITTATA WITH MOZZARELLA AND TOMATOES
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.
Provided by Sara Dickerman
Categories HarperCollins Dinner leftovers Meatball Frittata Egg Mozzarella Tomatillo Tomato Parmesan Soy Free Peanut Free Tree Nut Free
Yield 4 main-course servings or 6 appetizer servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
- Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
- Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
- Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
- Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.
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
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