Haven't been doing anything worthy of posting here lately, but I did something fun & delicious yesterday. The recipe from the Big Green Egg Cookbook was called Spicy Spanish Frittata with Prosciutto & Buffalo Mozzarella. I wasn't able to get (Italian) Buffalo Mozzarella, but the recipe said a good quality mozzarella using only whole cows milk would do the trick.
The first step was to prepare the roasted garlic using EVOO, kosher salt & black pepper. Here the top of the garlic head has been cut off exposing the top of the garlic cloves.
The garlic has been coated withe the EVOO and seasoned with the kosher salt and black pepper. The head gets sealed in aluminum foil and goes on the Egg at 400 degrees for 30-35 minutes.
The other item needing to be grilled are some Roma tomatoes. First step is to cut them in half lengthwise.
Like the roasted garlic, the other ingredients used are: EVOO, kosher salt & black pepper.
The ingredients get tossed in a large bowl.
A picture is worth a thousand words. I take pictures of the vent positions for the various temps on the Egg. One of the things I love about the Egg is once I got it stabilized at 400 degrees it stayed there for the rest of the time I used it within +/- 5 degrees.
The tomatoes are direct grilled for two minutes, cut side down, on the CI grill grate at 400 degrees.
The tomatoes are then flipped and direct grilled for 2-3 minutes until the skin begins to separate.
The tomatoes are back inside cooling. Once the tomatoes are cooled off they will get peeled and diced. The garlic is now on the 400 degree Egg and will roast for 30-35 minutes. While the garlic was roasting I did the rest of the prep.
The roasted garlic is done and the other ingredients are all measured out. The frittata used 10 eggs, heavy cream, roasted garlic, diced prosciutto, kosher salt, black pepper, chopped basil, diced Roma tomatoes which were roasted & peeled, & diced mozzarella cheese.
Time to make the frittata. The first step was to add the eggs, heavy cream, salt and pepper into an 8"x8" glass Pyrex dish.
The fresh basil, diced prosciutto & roasted tomatoes were added in layers. The the mixture was topped with diced mozzarella & roasted garlic. Next step is to bake it on the Egg.
The frittata has been on the 400 degree Egg for 40 minutes. There are plumbing T's between the plate setter and the Pyrex dish. It is interesting, but I've found the food cooks quicker when the plumbing T's are used. Before using the plumbing T's, the food always took longer than the recipe said. Now they usually take LESS time than called for. The food also cooks more evenly on the bottom.
After a 5 minute rest it is time to eat.
I liked this Italian Frittata recipe even better than the excellent Spicy Spanish Frittata recipe (also from the BGE Cookbook) . I thought the roasted garlic would be the dominant flavor, but surprisingly the basil was right up there with it. Plus you could easily taste the prosciutto and grilled tomatoes too. My guests were raving about this dish and said it was perfect. I am usually quite picky about my cooking and can usually find room for improvement somewhere, but this time around there was nothing I could find to change or do better next time. If you have the BGE Cookbook give this recipe a shot!