The filled frittatas with speck and mozzarella are an irresistible dish. Perfect for a tasty appetizer or dinner, these frittatas captivate with their gooey center and the strong flavor of speck. The softness of the egg blends perfectly with the savory filling, creating a balance of textures and aromas reminiscent of Italian home cooking. Easy to prepare and versatile, they can be served hot or at room temperature, perhaps accompanied by a fresh salad or grilled vegetables.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
Ingredients
- 4 eggs
- 3.5 oz speck
- 7 oz mozzarella
- to taste salt
- to taste grated Parmesan
- to taste extra virgin olive oil
- 2 cups cups tomato sauce
- to taste salt
- to taste extra virgin olive oil
- 1/4 onion (small)
Tools
- 1 Skillet
Steps for Filled Frittatas with Speck and Mozzarella
Start by preparing the sauce: in a pot pour a drizzle of oil, add the finely chopped onion and let it brown. Add the tomato sauce, adjust with salt, and let cook for about 10 minutes.
Meanwhile, in a bowl break the eggs, add a pinch of salt, a generous handful of grated Parmigiano Reggiano, and beat them with a fork. If desired, you can add a bit of ground pepper to the mixture.
Place a 20 cm non-stick skillet over the heat, pour a drizzle of oil and let it heat for a few minutes on low heat. Then, pour a couple of tablespoons of the beaten egg mixture into the skillet and quickly rotate the pan to form a thin disc. When the frittata detaches from the bottom, turn it over with the help of a spatula and continue cooking for about one minute or slightly more. The frittata should remain light in color, not golden. Repeat the operation until the mixture is used up.
Proceed with the filling: place the mozzarella on a cutting board and cut it into strips not too thin (squeeze it to remove excess milk). Take a frittata and place a slice of speck on top, almost covering the entire surface. Place a couple of mozzarella strips in the center, then roll up the frittata. Repeat the same procedure with all the others.
Take a baking dish and pour a layer of sauce on the bottom. Place the frittatas, cover them with the remaining sauce and sprinkle with a handful of grated Parmigiano Reggiano. Bake in a preheated static oven at 350°F for 15-20 minutes. After cooking, take them out of the oven and serve the filled frittatas with speck and mozzarella while still hot.
Storage and Tips
You can store the filled frittatas with speck and mozzarella in the refrigerator for up to two days, in an airtight glass container. When serving them, reheat for about 5 minutes to allow the mozzarella to melt again.
Depending on your taste, you can vary the filling: for example with provolone and cooked ham, or with provolone and bacon.
