Tomato Pancetta Frittata Recipes

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OVEN ROASTED TOMATO AND MOZZARELLA FRITTATA



Oven Roasted Tomato and Mozzarella Frittata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

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.

TOMATO FRITTATA WITH FRESH MARJORAM OR THYME



Tomato Frittata With Fresh Marjoram or Thyme image

One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 45m

Yield Four to six servings

Number Of Ingredients 8

1 1/4 pounds ripe, locally grown tomatoes
1 or 2 garlic cloves (to taste), minced or puréed
Salt
freshly ground pepper
1 tablespoon fresh marjoram leaves or 2 teaspoons fresh thyme leaves
8 large eggs
2 tablespoons low-fat milk
1 tablespoon extra virgin olive oil

Steps:

  • Divide the tomatoes into two batches. Slice one batch into rounds (about 1/3 inch thick), and seed and chop the other batch. Toss the chopped tomatoes in a bowl with the garlic and salt and pepper to taste.
  • Beat the eggs in a bowl, and stir in salt and pepper to taste, milk and half the marjoram or thyme. Stir in the chopped tomatoes.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a wooden or plastic spatula in your other hand, so as to let layers of eggs form during the first few minutes of cooking. Once a few layers of egg have cooked, arrange the tomato slices on top of the frittata, turn the heat down to low and cover the pan. (Use a pizza pan if you don't have a lid that will fit your skillet.) Cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with the spatula, tilting the pan so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching carefully to make sure the top doesn't burn. (At most, it should brown very slightly and puff under the broiler.) Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for 5 to 15 minutes. Sprinkle on the remaining marjoram or thyme. Loosen the edges with the spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO PANCETTA FRITTATA



Potato Pancetta Frittata image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

2 ounces pancetta, medium diced
1 tablespoon olive oil
7 tablespoons unsalted butter, divided
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1/3 cup all-purpose flour
3/4 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, julienned

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
  • Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

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