Mozzarella Fritta Recipes

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.

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.

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.

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.