OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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
QUICK ARUGULA AND MOZZARELLA FRITTATA
A gourmet meal ready in 20 minutes or less! This recipe is loosely based on a frittata recipe I found in Gourmet Magazine (March 2005). You can replace the arugula with fresh spinach or a mixture of the two. You can also use any cheese you like (Gourmet recommends fontina).
Provided by blucoat
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes.
- Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
- Whisk together eggs, egg whites, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes.
- Add sliced tomatoes and sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
- Can be served warm or cold.
Nutrition Facts : Calories 226.5, Fat 15.5, SaturatedFat 5.6, Cholesterol 181, Sodium 614.5, Carbohydrate 4.1, Fiber 1, Sugar 2.5, Protein 17.6
EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE
"I love how the tangy goat cheese, peppery arugula and sweet balsamic glaze complement one other. They make my taste buds light up!" says Valerie.
Provided by Valerie Bertinelli
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
- Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
- Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
- Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.
ARUGULA AND FONTINA FRITTATA
Categories Cheese Egg Breakfast Brunch Vegetarian Quick & Easy Arugula Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
- Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
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