Thursday, September 30, 2010
Linkev's Pizza Frittata
This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.
Ingredients for frittata
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced
Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar
Preheat oven at 350°
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.
Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.