Best Fresh Mozzarella Frittata Recipes

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

Ingredients

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

PROSCIUTTO-AND FRESH MOZZARELLA FRITTATA

Prosciutto-And Fresh Mozzarella Frittata image

Make and share this Prosciutto-And Fresh Mozzarella Frittata recipe from Food.com.

Provided by KathyP53

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

10 large eggs
1/4 cup milk
2 teaspoons freshly grated parmigiano-reggiano cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped basil
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons extra virgin olive oil
2 medium shallots, thinly sliced
1 medium tomatoes, cut into 1/2-inch dice
4 slices prosciutto, thin slices, cut into 1/4-inch strips
4 ounces fresh mozzarella cheese, cut into 1-inch dice

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.

Nutrition Facts : Calories 254.9, Fat 19.9, SaturatedFat 6.3, Cholesterol 369.2, Sodium 542.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.4, Protein 15.6

FRESH CORN FRITTATA WITH SMOKED MOZZARELLA

FRESH CORN FRITTATA WITH SMOKED MOZZARELLA image

Categories Egg

Yield 4 servings

Number Of Ingredients 8

Ingredients

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.

PROSCIUTTO AND FRESH MOZZARELLA FRITTATA

PROSCIUTTO AND FRESH MOZZARELLA FRITTATA image

Categories Egg Breakfast

Yield 6 servings

Number Of Ingredients 12

Ingredients

10 large eggs
1/4 cup milk
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley
2 tablespoons chopped basil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced
1 medium tomato, cut into 1/2-inch dice
4 thin slices prosciutto, cut into 1/4-inch strips
4 ounces fresh mozzarella, cut into 1-inch cubes

Steps:

1.Preheat the oven to 350°. In a large bowl, beat the eggs. Beat in the milk, cheese, parsley, basil, salt and pepper. 2.In an 8-inch ovenproof skillet, heat the 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 beaten eggs and cook until beginning to set on the bottom, about 3 minutes. Poke the mozzarella cubes in the eggs. Bake until just firm when lightly pressed, about 20 minutes. 3.Set the skillet over high heat and shake the frittata until it releases from the skillet, about 10 seconds. Place a large, flat plate over the skillet and invert the frittata onto it. Let cool for 5 minutes, then cut into wedges and serve.