Fresh Corn Frittata With Smoked Mozzarella Recipes

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FRESH MOZZARELLA FRITTATA



Fresh Mozzarella Frittata image

This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.

Provided by BelGioioso Cheese

Categories     Trusted Brands: Recipes and Tips     Bel Gioioso

Yield 6

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 ½ cups thinly sliced red onion
1 ½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
4 ounces BelGioioso Fresh Mozzarella Pearls cheese
3 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup fresh basil, julienned

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, about 5 minutes.
  • In a bowl, whisk eggs, salt and pepper together. Pour over the vegetables in the pan. Cook about 2 minutes until nearly set. While cooking lift the edges to allow uncooked egg from the middle to go underneath. Top with Fresh Mozzarella and sun-dried tomatoes, place under broiler until the eggs are slightly browned, about 2 minutes. Let stand for 3 minutes. Top with basil. Slice and serve.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 5.5 g, Cholesterol 230.5 mg, Fat 14.3 g, Fiber 1.1 g, Protein 11.7 g, SaturatedFat 4.6 g, Sodium 346.4 mg, Sugar 2.3 g

SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS



Spicy Corn Frittata with Tomatoes and Scallions image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)
2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)
1 cup chopped fresh cilantro
1 bunch (6 to 8) scallions, trimmed and sliced
2 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
Coarse sea salt or kosher salt
Freshly ground black pepper
8 large eggs
1 tablespoon cold unsalted butter, cut into small pieces

Steps:

  • Set a rack on the top shelf of the oven and preheat to 450 degrees F.
  • In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
  • In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
  • Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
  • Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

MOZZARELLA, BASIL & ZUCCHINI FRITTATA



Mozzarella, Basil & Zucchini Frittata image

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

2 tablespoons extra-virgin olive oil
1 ½ cups thinly sliced red onion
1 ½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
3 tablespoons chopped soft sun-dried tomatoes
¼ cup thinly sliced fresh basil

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

HAM AND CORN FRITTATA



Ham and Corn Frittata image

Love hearty breakfasts? Whip up a frittata. You just mix the eggs and all the extras, like cheese and veggies, and cook them in a skillet.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

8 eggs
1/2 cup diced provolone or mozzarella cheese (2 oz)
1/2 cup frozen corn
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup diced cooked ham (2 oz)
1 tablespoon butter or margarine

Steps:

  • In medium bowl, beat all ingredients except ham and butter with fork or wire whisk until well mixed. Stir in ham.
  • In 10-inch nonstick skillet, melt butter over medium-low heat. Pour egg mixture into skillet. Cover; cook 14 to 17 minutes or until eggs are set in center and light brown on bottom. Turn upside down onto serving plate.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 300 mg, Fat 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO



Frittata with Pan-Roasted Potatoes, Smoked Mozzarella and Tomato-Basil Pesto image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup fresh basil leaves
1/2 cup freshly grated Parmesan
2 tablespoons pine nuts
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 ripe beefsteak tomatoes, cored and diced small
2 medium Yukon Gold potatoes
1/4 cup canola or olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
Pinch chile flakes
12 large eggs
8 ounces smoked mozzarella, diced
Grated Parmesan, for garnish

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.

FRESH CORN FRITTATA WITH SMOKED MOZZARELLA



FRESH CORN FRITTATA WITH SMOKED MOZZARELLA image

Categories     Egg

Yield 4 servings

Number Of Ingredients 8

Cooking spray
1 1/2 cupsFresh corn kernels; (about 3 ears)
1/4 cupSmoked mozzarella cheese; shredded (1 ounce), divided
1 tablespoon fresh Basil; chopped
1/4 teaspoon Sea salt
1/4 teaspoon Black Pepper; freshly ground
5 large Egg whites; lightly beaten
2 large Eggs; lightly beaten

Steps:

  • 1. Preheat broiler. 2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, and saute 5 minutes. Combine corn, 2 tablespoons cheese, basil and the remaining ingredients in a large bowl, stirring frequently with a whisk. 3. Heat skillet over medium heat. Coat pan with cooking spray; add corn mixture. Cover and cook 5 minutes or until almost set. Sprinkle with 2 tablespoons cheese. Wrap handle with foil. Broil 5 minutes or until set and browned.

SWEET CORN FRITTATAS



Sweet Corn Frittatas image

577kj, 8g protein, 8g fat, 9g carbs, 1g fibre, 146mg sodium

Provided by roobarb100

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 200C or 180C fan. Lightly grease a 6 hole 1/3 cup non-stick muffin pan.
  • Divide corn between muffin holes and top with cheese. Whisk together eggs and milk in a jug and season well. Stir through parsley. Pour egg mixture into prepared muffin holes.
  • Bake for 15 minutes, until golden and set. Cool in pan for 5 minutes, then transfer to a plate.
  • Serve with Chilli Tomato Jam or similar.

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