Ristorante Acquapazza owner and chef Yoshimi Hidaka shares his favorite Frittata recipe, inspired by his time training in Italy. This easy-to-make home version is enhanced with fresh mozzarella and seasonal vegetables. The key to its moist texture is the bread absorbing the moisture from the ingredients.
Ingredients
Main Ingredients (2 servings)
- Bacon
- Potatoes (pre-boiled until tender)
- Zucchini (pre-boiled until tender)
- Tomatoes
- Eggs
- Mozzarella Cheese
- Bread (toasted)
Seasonings
- Olive Oil
- Parmesan Cheese
- Salt
- Black Pepper
Steps
- Heat Olive Oil in a frying pan and sauté Bacon until golden brown and fragrant.
- Add the pre-boiled Potatoes to the sautéed bacon, allowing them to absorb the bacon's flavor.
- Add the pre-boiled Zucchini and lightly season with Salt, then sauté.
- In a separate bowl, crack Eggs, add Parmesan Cheese, Salt, and Black Pepper, and lightly whisk.
- Add Tomatoes to the sautéed vegetables and stir briefly to enhance the bacon's flavor.
- Pour in the whisked Eggs and stir gently. Turn off the heat as soon as the edges begin to set. This is the key! Cook the eggs to a semi-cooked state.
- Transfer the semi-cooked eggs and ingredients to a gratin dish.
- Tear and add the toasted bread. This is the key! The bread will absorb the moisture released from the mozzarella and vegetables, allowing the flavors to meld.
- Lightly pat dry and tear the Meiji Hokkaido Tokachi Fresh Mozzarella, then add it to the dish.
- Bake in a preheated oven at 220℃ (425℉) for 10 to 14 minutes.
- Remove the baked frittata from the oven and serve on a plate.
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