The trick is to smoke the meat and not make the meat smoke

ITALIAN FRITTATA

  Date: March 04, 2013
  Favorite: Other
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This recipe was quite simple to make and had wonderful flavor. The only "tricky" thing about this recipe was the Buffalo Mozzarella which is a special variety of mozzarella imported from a region in Italy. I was not able to use it but the recipe says any good quality mozzarella made entirely with cows milk will do the trick. Frittatas cook wonderfully on the Big Green Egg. This frittata recipe consisted of 3 phases. The first was to direct grill some Roma tomatoes. Step two was to roast some garlic for 30 minutes. While this was happening I did the other prep and when the garlic was off the grill, it was time to bake the frittata indirectly. With the plate setter in the Egg becomes a wonderful convection oven with very even cooking because of the dome shaped lid. This frittata had the best flavor of any egg dish I've ever made and is something I'd eat any time of the day.
Recipe Source:
Alt image
Big Green Egg Cookbook

Big Green Egg Cookbook:

Italian Frittata with Prosciutto & Buffalo Mozzarella - Page 228
Grill:
Alt image
Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • 8" x 8" Glass Baking Dish
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • Wicked Good Weekend Warrior Lump Charcoal