Frittata di Aglio Pomodoro e Mozzarella

Another nice Italian frittata!  Never a boring breakfast in my blog!

     Frittatas and flat omelets are popular everywhere.  It is always better to use a composed presentation when making a frittata.  The featured ingredients should be placed on a frittata with a sense of order to increase the eye appeal.

     Garlic is something that many people cannot get enough of.  It is surprising to see how many people actually crave garlic for breakfast.  Many chefs never offer any items that contain garlic for breakfast.  In my opinion, chefs like that have broken the golden rule of not letting personal taste determine what is offered to customers.  Female chefs used to always be accused of cooking to personal taste instead of traditional taste by male chefs many years ago.  Nowadays, the tables have turned!

     Garlic has many beneficial medicinal properties, including the ability to thin blood and boost immune system capability.  Garlic lovers already know this and more.  The effects of garlic are immediate after ingestion, so garlic lovers also know that the best time to eat garlic is early in the day.

     Items with raw garlic may be a bit strong for breakfast.  Roasted garlic is very mellow and sweet tasting.  The traditional Italian way of cooking garlic does take the sharpness out of garlic too.  The sauteed sliced garlic in the pictures above are cooked exactly like how a great chef from Medina Italy showed me how to cooked garlic during my first Italian apprenticeship.  The sliced garlic on this frittata is gentle and mellow tasting and it is perfect for the tomato, mozzarella and eggs!

     Frittata di Aglio Pomodoro e Mozzarella Recipe:

     Heat a small saute pan over medium/medium low heat.

     Add 1 tiny splash of olive oil.

     Add 4 cloves of sliced garlic.

     Saute till the garlic turns a golden brown color.  (Undercooked garlic will not taste mellow and browned garlic will taste bitter.  Golden or golden brown colored garlic is best!)

     Remove the sauteed sliced garlic from the pan and set it aside.

     Leave the pan on the heat.

     Add 5 slices of Roma tomato to the pan.

     Season with sea salt and black pepper.

     Grill each side of the tomato slices for only a few seconds, so they just start to cook.

     Set the tomato slices aside.

     Heat a non-stick saute pan over medium/medium low heat.

     Add 3 pats of unsalted butter.

     Add 2 whisked eggs.  (Two egg frittatas and omelets are nice portions for breakfast.  Use 3 eggs if you are hungry!)

     Use a rubber spatula to even the edges of the frittata. 

     When the eggs start to become cooked firm on the bottom half of the frittata, remove the plan from the heat.

     Place the 5 grilled tomato slices on the uncooked eggs on the top half of the frittata.

     Sprinkle the sauteed sliced garlic on the eggs, but try not to get any on the tomatoes.

     Sprinkle 2 pinches of coarsely chopped Italian parsley over the frittata.

     Sprinkle some finely grated mozzarella cheese over the frittata.

     Place the frittata and pan into a 350 degree oven.

     Bake until the eggs become fully cooked and till the cheese melts.  Do not brown the mozzarella or it will become bitter in flavor!  

     Slide the frittata onto a plate.

     Garnish with an Italian parsley sprig.

     Now the garlic lover readers of my food blog will be happy!  Finally a chef has posted a breakfast entree that has garlic featured in the recipe.  It is Italian style perfection cooked garlic too!  Yum!  Ciao Baby!  ...  Shawna