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.
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.
MEAT LOVERS FRITTATA WITH SALSA VERDE
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Heat olive oil in 10-inch cast iron skillet over medium heat. Add onions and cook 5 minutes or until fragrant and translucent. Add garlic and bell pepper, and cook 5 minutes or until soft. Remove from heat and set aside. Heat nonstick skillet over medium-high heat. Place JENNIE-O® Turkey Breakfast Sausage in skillet, cook and crumble for approximately 8 minutes. Add JENNIE-O® Turkey Bacon and cook for an additional 8 minutes. Always cook turkey to an internal temperature of 165°F. While meat is cooking, whisk eggs, and then fold in crumbled queso fresco and season with pepper. When meat is cooked, add meat to cast iron skillet with HERDEZ® Tomatillo Verde Mexican Cooking Sauce, and combine. Then pour egg-cheese mixture over top, making sure the eggs coat the mixture evenly. Cook mixture for 5 minutes or until the edges firm up. Transfer the skillet into the preheated oven and bake 12 to 15 minutes, or until the center is no longer wobbly and the top is golden. Serve with HERDEZ® Salsa Verde and crumbled queso fresco.
BAKED MEATBALLS
All-in-one traybake suppers couldn't be easier - throw this meatball, tomato and focaccia dish together in no time
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss the meatballs with the cherry tomatoes. Season well and cook for 20 mins.
- Scatter over the chopped focaccia and mozzarella. Season and sprinkle over a handful of herbs then return to the oven for 15 mins, until the bread is crispy and the cheese melted.
Nutrition Facts : Calories 607 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.9 milligram of sodium
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