Best 3 Greens Frittata With Mozzarella And Prosciutto Recipes
Indulge in the culinary symphony of flavors with this delectable Greens Frittata with Mozzarella and Prosciutto. This savory dish, a delightful marriage of vibrant greens, melted mozzarella, and crispy prosciutto, offers a symphony of textures and a burst of flavors in every bite.
Our collection of recipes takes you on a culinary journey, introducing variations and ideas to elevate your frittata experience. Discover the classic Greens Frittata, where spinach and kale create a verdant tapestry, complemented by the richness of mozzarella and the salty tang of prosciutto. For a vegetarian delight, try the Spinach and Goat Cheese Frittata, where creamy goat cheese replaces the prosciutto, adding a tangy twist.
If you prefer a heartier option, the Sausage and Potato Frittata is sure to satisfy. Savory sausage and tender potatoes mingle with eggs and cheese, creating a hearty and flavorful dish perfect for brunch or dinner. And for a unique twist, the Sun-Dried Tomato and Feta Frittata introduces a Mediterranean flair, with sun-dried tomatoes and tangy feta cheese adding a vibrant touch.
With step-by-step instructions and detailed ingredient lists, our recipes cater to all skill levels, ensuring success in your culinary endeavors. So, gather your ingredients, heat your skillet, and embark on a culinary adventure with our Greens Frittata and its delectable variations.
FRITTATA WITH GREENS
This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
- Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
MOSTLY GREENS FRITTATA
Spinach and Swiss chard work equally well in this good-for-you egg dish.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 17m
Number Of Ingredients 6
Steps:
- Melt butter in an 8-inch cast-iron skillet. Add garlic; cook until soft, 1 minute. Add spinach; heat through. Season whisked eggs with salt and pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, 3 minutes. Sprinkle with Gruyere. Bake at 400 degrees until set and golden, 12 minutes.
FRITTATA
Steps:
- Cook coarse-chopped slab bacon in olive oil until fat is rendered; add chopped leeks (or onion) and cook until soft. Pour in beaten eggs, sprinkle Parmesan on top and cook over low heat, undisturbed, until the eggs are barely set. (This will take a while, but you can speed things up by running it under the broiler for a minute.) Garnish: Blue cheese.
Tips:
- Use a non-stick skillet to prevent the frittata from sticking.
- Cook the frittata over medium heat so that it cooks evenly.
- Don't overcook the frittata, or it will become dry.
- Add your favorite vegetables, herbs, and cheeses to the frittata to customize it to your taste.
- Serve the frittata warm or at room temperature.
Conclusion:
A greens frittata with mozzarella and prosciutto is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is packed with healthy vegetables and protein, and the mozzarella and prosciutto add a touch of richness and flavor. This frittata is also a great way to use up leftover greens.
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