Mozzarella Fritta Recipes

OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA

Oven Roasted Tomato and Mozzarella Frittata image

Provided by Valerie Bertinelli

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

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.

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

Ingredients

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

Ingredients

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.

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