Stuffed Spaghetti Frittata With Tomato Mozzarella Recipes

OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA

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.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

MOZZARELLA-STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

FRESH MOZZARELLA FRITTATA

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.

STUFFED TOMATOES WITH MOZZARELLA

Steps:

• Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
• Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
• In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
• Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

STUFFED FRIED WHOLE MOZZARELLA WITH SUN-DRIED TOMATOES

Steps:

• Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the top.
• Beat eggs using a fork in a shallow bowl. Pour panko bread crumbs, salt, and pepper into a second shallow bowl.
• Dip mozzarella balls into beaten eggs, holding them with 2 forks so the top doesn't fall off. Dip in bread crumbs, turning gently to coat.
• Heat oil in a large saucepan to about 375 degrees F (190 degrees C). Test if oil is hot by dropping a few bread crumbs into the oil. If the oil fizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crispy, about 2 minutes per side. Remove from oil with a slotted spoon and drain on paper towels.

MOZZARELLA, BASIL & ZUCCHINI FRITTATA

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, 3 to 5 minutes.
• Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
• To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

STUFFED SPAGHETTI FRITTATA WITH TOMATO & MOZZARELLA

Steps:

• Cook, drain and toss the spaghetti with butter, cheese, and parsley. Make sure the pasta is cooked al dente--more underdone--as it will continue to cook in later stages. Put the olive oil and onion into a small saucepan and turn the heat to medium. Cook and stir the onion until it becomes colored a golden brown, then add the cut-up drained tomatoes and salt. Cook for about 20 minutes until the oil floats free of the tomato. Take off the heat. When the tomatoes have cooled, mix in the diced mozzarella. Tip the pan and spoon off most of the oil. Add the tossed sauced spaghetti, salt and a few grindings of pepper to the beaten egg, mixing thoroughly to distribute the egg evenly over the pasta. Put the 1 tablespoon butter in a skillet, turn the heat on to medium and when the butter foam begins to subside, but before it darkens, but in just half the pasta and egg mixture, spreading it uniformly over the bottom of the pan. Over it, pour the tomato and mozzarella from the saucepan, spreading it evenly, and stopping a little short of the frittata's edge. Pour in the remaining half of the spaghetti and egg mixture and cover the frittata in the pan, spreading it out to the edges. Cook the frittata on top of the stove for 3 to 4 minutes without touching the pan. Then tilt the plan slightly bringing its edge closer to the flame of the burner. Keep the pan in this position for about 1 minute, then rotate it a shade less than a full quarter turn, always keeping it tilted so that its edge is close to the flame. Repeat the procedure until you have come full circle. Take a look at the underside of the frittata, lifting the edge gently with a spatula, to make sure it has formed a fine, golden crust all around; if it has not, cook a little longer where needed. Run the pan under the broiler until the top has formed a lightly colored crust. When ready, loosen the frittata with a spatula, slide it onto a platter, and cut it into serving wedges, like a pie.