Rosemary potato frittata and tomato mozzarella crostini Recipe meal can be enjoyed for breakfast, lunch, or dinner. For an added sweet treat or a special Sunday brunch, add Berries with Almond Cream and Amaretti.
SERVES 4
Ingredients:
6 tablespoons EVOO (extra-virgin olive oil)
1 large garlic clove, crushed
1 pound baby potatoes
1 small onion
3 to 4 sprigs of fresh rosemary, leaves removed and finely chopped
Salt and pepper
12 eggs, beaten
½ cup milk, half-and-half, or cream
½ cup grated Parmigiano-Reggiano cheese
8 slices peasant bread
1 pint bocconcini (small bites of fresh mozzarella in water)
1 (¼-inch-thick) slice prosciutto
1 pint multicolored baby or grape tomatoes or red grape tomatoes
A handful of fresh flat-leaf parsley leaves, finely chopped
4 thin scallions, whites and greens, trimmed and thinly sliced
A handful of fresh basil leaves, thinly sliced
Method:
Preheat the oven to 450°F.
Heat 3 tablespoons of the EVOO in a medium ovenproof skillet over medium-low heat with the crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion, then remove the garlic.
Add the potatoes and onions to the pan, season with rosemary, salt, and pepper, and raise the heat a little. Cook the potatoes and onions for 6 to 7 minutes, then turn and cook for 5 more minutes.
Meanwhile, in a large bowl, beat the eggs with the milk or cream. When the potatoes are just tender, pour the egg mixture evenly around and under the potatoes.
Transfer the skillet to the oven and bake for 10 to 12 minutes, until golden on top. Scatter the cheese on top, turn off the oven, and let the frittata stand in the oven for a couple more minutes.
While the frittata cooks, prepare the crostini. Arrange the bread on a rimmed baking sheet and place in the oven to toast while the frittata cooks.
Halve the bocconcini and place them in a bowl, then finely dice the prosciutto, halve the tomatoes, and add both with the parsley to the bowl with the cheese.
Add the scallions, basil, and dress the salad with a liberal dose of EVOO, salt, and pepper.
Remove the toasts from the oven. Top the toasts with the tomato-mozzarella salad and serve alongside wedges of the frittata
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| Rosemary potato frittata and tomato mozzarella crostini Recipe |
