Prosciutto And Fresh Mozzarella Frittata Recipes

FRITTATA WITH POTATO AND PROSCIUTTO

Steps:

• Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
• Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
• Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

LINGUINE AND PROSCIUTTO FRITTATAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
• Preheat the oven to 375 degrees F. Grease the muffin tin.
• In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
• Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO

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.

PROSCIUTTO-AND FRESH MOZZARELLA FRITTATA

Steps:

• Preheat oven to 350 degrees.
• IN a large bowl, beat the eggs. Beat in the milk, grated Parmigiano-Reggiano cheese, parsley, and basil. Season with salt and pepper.
• In an 8" nonstick ovenproof skillet, heat the olive oil. Add the shallots, and cook over moderate heat until softened, about 7 minutes. Add the tomato and prosciutto and cook, stirring, until warm, about 2 minutes. Pour in the eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes into the eggs. Transfer the skillet to the oven and bake frittata for about 20 minutes, until just firm when lightly pressed.
• Set the skillet over high heat and shake the frittata until releases, about 10 seconds. Plac a large, flat plate over the skillet and carefully invenrt the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.

POTATO AND PROSCIUTTO FRITTATA

Steps:

• Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
• In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
• In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
• Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.