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.
INDIVIDUAL ITALIAN FRITTATAS
The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same-delicious day or night. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper. , In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes., Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.
Nutrition Facts : Calories 339 calories, Fat 24g fat (8g saturated fat), Cholesterol 456mg cholesterol, Sodium 751mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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.
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TOMATO MOZZARELLA FRITTATA | CARRIE’S EXPERIMENTAL KITCHEN
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Reviews 8Category BreakfastCuisine AmericanTotal Time 20 mins
- 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.
EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (159)Total Time 30 minsCategory Breakfast, BrunchCalories 273 per serving
- Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
- Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
- Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.
OUR 12 BEST FRITTATA RECIPES
From allrecipes.com
- Bacon Cheese Frittata. View Recipe. Less is more with this classic frittata. Rich bacon, tangy cheddar, and fresh green onions all add their distinct flavors to the dish.
- Keto Breakfast Frittata. View Recipe. Brunch has never looked to good, or so low-carb. This keto-friendly recipe will keep your macros on point while delivering on bold flavor.
- Bacon and Potato Frittata with Greens. View Recipe. "I love this recipe," says Dasha Fox-Morrison. "It was a hit in my house, easy to make, and works as a base recipe for other versions."
- Fresh Mozzarella Frittata. View Recipe. If caprese is your go-to appetizer, then this should be your go-to breakfast. The eggs bake up beautifully with rich pockets of mozzarella cheese and bold sun-dried tomatoes, all finished with a sprinkling of fresh basil.
- Huevos Rancheros Frittata. View Recipe. "I love this frittata for brunch, or lunch, or even a light weeknight dinner," says AnnieM.
- Mediterranean Frittata. View Recipe. Egg white frittatas aren't always big on flavor, but this Mediterranean version packs a punch thanks to sun-dried tomatoes, spinach, and feta.
- Potato and Pepper Frittata. View Recipe. Bacon or panchetta and a mix of hot and sweet peppers liven up this easy frittata. Potatoes provide the base and feta cheese gives it a tangy finish.
- Three Cheese Salami Frittata. View Recipe. "This frittata was my grandfather's signature dish and was only made during the holidays," says recipe creator Edward Moran.
- Spring Vegetable Frittata for Mother. View Recipe. The perfect light breakfast for Mother's Day, the veggies in this frittata can be mixed and matched to what you've got available.
- Air Fryer Frittata. View Recipe. "This frittata is ready in less than 20 minutes. Take a little bit of leftover breakfast sausage, a few chopped veggies, some shredded cheese, and some eggs, and create a hot breakfast," says recipe creator Bibi.
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