The mozzarella frittata is a simple, wholesome dish that everyone loves.
With just a few ingredients, you can prepare it tall, soft and well-cooked either in a skillet or in an air fryer, without burns and using very little oil.
Right out of the pan the mozzarella is slightly stringy, then it settles and stays soft and flavorful even when it cools. Perfect for lunch, dinner or cut into cubes for a buffet.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 2 tbsp Parmigiano Reggiano PDO
- 1 mozzarella
- to taste salt
- to taste pepper
- to taste basil
- 1 a drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Fork
- 1 Skillet
- 1 Plate
- 1 Spatula
- 1 Air Fryer
- 1 Bowl
- 1 Fork
- 1 Baking pan
- 1 Parchment paper
How to prepare the mozzarella frittata
Break the eggs into a large bowl.
Add Parmesan, salt, pepper and basil.
Cut the mozzarella into small cubes.
Add it to the eggs and mix well until you get a homogeneous mixture.
If the mozzarella is very watery, pat it dry first with paper towels to avoid releasing too much water during cooking.Pour a drizzle of oil into a nonstick skillet (just to grease the bottom).
Warm slightly.
Pour in the mixture and let the base set, checking the underside of the frittata with a silicone spatula.
Cover with a lid that seals well.
Cook for about 1 minute, then turn off the heat.
Leave covered for 10 minutes: the internal heat will complete cooking evenly.
This step is the secret to a soft frittata without a dark bottom.
Place a flat plate over the skillet.
Flip gently.
Return to the skillet and cook a few more minutes to brown the other side.
Just cooked, the mozzarella is soft and slightly stringy.
As it cools it no longer strings, but remains tender, just firm enough and very flavorful.
It’s great both hot and at room temperature.
You can also prepare this frittata in an air fryer, achieving even cooking and a slightly browned top.
How to do it
Prepare the mixture as described above.
Line a pan suitable for the air fryer with parchment paper or lightly grease it.
Pour in the mixture.
Cook at 338°F for 12-15 minutes.
Check doneness: the center should be set.
If you want a more browned top, add 2-3 minutes at 356°F.
Let rest a few minutes before removing from the pan.Difference compared to the skillet
In a skillet it remains moister and slightly softer.
In the air fryer it turns out firmer and drier.
The mozzarella strings only right after baking, then it settles.
Useful tips
Want a taller frittata? Use a smaller skillet.
You can add diced cooked ham or sautéed zucchini.
Also great with stewed onions for a richer version.
Store in the refrigerator for 1 day, well covered.
FAQ – Mozzarella frittata
Why does the frittata burn on the bottom?
The flame is too high or the skillet is too hot. A gentle, covered cooking is better.
Can I use buffalo mozzarella?
Yes, but it must be patted very well or left to drain because it’s richer in liquid.
Can it be baked in the oven?
Yes, at 356°F for about 20 minutes, but in the skillet it stays softer.
Here is your mozzarella frittata: soft, flavorful and free of burns, ready to enjoy fresh… or to cut into cubes for a snack or an impromptu buffet.
It’s one of those dishes that pleases everyone, young and old, and saves you on uncomplicated lunches or dinners.
Try it, and you’ll see its aroma in the kitchen will be irresistible!
