Frittata With Mozzarella Frittata Di Mozzarella Recipes

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OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA



Oven Roasted Tomato and Mozzarella Frittata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

5 plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 teaspoons dried basil
Kosher salt and freshly ground black pepper
8 large eggs
1/3 cup half-and-half
1 garlic clove, grated
8 ounces small fresh mozzarella balls

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



Meatball Frittata with Mozzarella and Tomatoes image

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

1 tablespoon olive oil
2 garlic cloves, sliced
1 cup grape or cherry tomatoes, cut in half
Fine sea salt and freshly ground black pepper to taste
8 eggs
2 tablespoons grated Parmigiano- Reggiano
2 tablespoons slivered basil leaves
1/2 pound cooked meatballs, cut in half if more than 1 inch in diameter
4 ounces mozzarella, preferably fresh, cut into 1/2-inch chunks
Green salad, to serve

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.

GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO



Greens Frittata With Mozzarella and Prosciutto image

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

5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons
2 small garlic cloves, minced
Salt and pepper
Olive oil
8 large organic eggs
Pinch of red pepper flakes
2 tablespoons grated parmigiano
1/4 pound fresh mozzarella, thinly sliced
3 or 4 slices prosciutto, torn into strips.

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

FRITTATA WITH MOZZARELLA (FRITTATA DI MOZZARELLA)



Frittata With Mozzarella (Frittata Di Mozzarella) image

This easy, cheesy, parsley-flecked frittata is lovely for lunch, super at supper - and perfect for picnics too!

Provided by English_Rose

Categories     Breakfast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

8 large eggs
8 ounces mozzarella cheese, cut into cubes
1 tablespoon milk
2 tablespoons flat leaf parsley, chopped
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil

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.

MOZZARELLA FRITTA



Mozzarella Fritta image

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 9

1 pound fresh Mozzarella
1 cup flour
2 eggs, beaten
1 cup dried bread crumbs
1/4 cup olive oil
White wine
3 tablespoon capers
1 tablespoon butter
Chopped parsley, garnish

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.

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     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

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