Yes, another frittata recipe but it just wouldn't be a good week on the blog without one would it? This recipe comes to you via the wonderful new Nigella "Kitchen" book and was the second thing I attempted. (I'm not doing this in the right order am I?). It again called for the much-fabled garlic oil so I just used normal olive oil and on this occasion didn't add any extra garlic.
It was very simple and very nice. My one and only complaint is that it took a lot longer to set than the time stated in the Nigella book so for information I've added my own notes to the method below. Timings are approximate - I do find with frittatas you generally have to play it by ear. Ingredients are strictly as she has listed them either as I don't always have fresh Parmesan in and I rarely sprinkle herbs on the tops of dishes at the end of cooking, you may do so if you wish and therefore you just need a little extra parsley to whack on the top before you serve.
Mortadella and Mozzarella Frittata
Ingredients
6 eggs
125g mortadella, chopped
125g fresh mozzarella cheese ball, chopped
1 tbsp chopped parsley
1 tbsp Parmesan cheese
Maldon sea salt flakes and pepper
1 tbsp butter olive oil (or garlic oil if you have any).
Method
Turn on the grill to a high heat. Beat the eggs together in a bowl then mix in the chopped mortadella and mozzarella.
Whisk in the tablespoon of parsley along with the Parmesan and some salt and pepper. As Nigella states in her book, the mortadella will be salty so go easy.
Heat the butter and oil in a frying pan. Once it is hot and starting to foam add the omelette mixture to the pan. Cook for about 8 minutes over a gentle heat (no stirring!) until the frittata is set underneath and golden.
Transfer the pan to the hot grill and cook the frittata until it is set on top - this should take just a minute or two, keep a watchful eye so it doesn't burn. Leave to stand in the pan for a couple of minutes before carefully removing and serving!
I served this up for Mr M and I with a fresh, crisp green salad. Little Miss also had a small wedge. I have to say that the mozzarella in this was fabulous and I am now wondering why I've never thought to use it in a frittata before? It's given me an idea for my next frittata so I'll be trying that one out soon.
love & kissesIngredients
6 eggs
125g mortadella, chopped
125g fresh mozzarella cheese ball, chopped
1 tbsp chopped parsley
1 tbsp Parmesan cheese
Maldon sea salt flakes and pepper
1 tbsp butter olive oil (or garlic oil if you have any).
Method
Turn on the grill to a high heat. Beat the eggs together in a bowl then mix in the chopped mortadella and mozzarella.
Whisk in the tablespoon of parsley along with the Parmesan and some salt and pepper. As Nigella states in her book, the mortadella will be salty so go easy.
Heat the butter and oil in a frying pan. Once it is hot and starting to foam add the omelette mixture to the pan. Cook for about 8 minutes over a gentle heat (no stirring!) until the frittata is set underneath and golden.
Transfer the pan to the hot grill and cook the frittata until it is set on top - this should take just a minute or two, keep a watchful eye so it doesn't burn. Leave to stand in the pan for a couple of minutes before carefully removing and serving!
I served this up for Mr M and I with a fresh, crisp green salad. Little Miss also had a small wedge. I have to say that the mozzarella in this was fabulous and I am now wondering why I've never thought to use it in a frittata before? It's given me an idea for my next frittata so I'll be trying that one out soon.
Mrs M x
PS Please do take care when putting pans under the grill that a) the handle is ovenproof or make sure you leave it sticking out and b) if you do put it under all the way under the grill you put an oven glove on before touching the handle!
delish!
ReplyDeleteIt was!
ReplyDeleteDam it being 20 to 11 .. I would love to go and get the ingredients and make this right now! I am already craving chocolate by the bucket load and wanting cheesecake/chocolate brownies. I may be dangerous come tomorrow's food shop!!
ReplyDeleteThanks very much for the PS. I have the book but it doesn't state whether to leave the handle actually sticking out of the oven (this may have been obvious to most).
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