The trick is to smoke the meat and not make the meat smoke
Date:March 04, 2013 Favorite:Other Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Before the frittata could be made I needed to prepare some roasted garlic & grilled tomatoes. The roasted garlic used EVOO, Kosher salt & black pepper.
The top of the head of garlic has been cut off and the top of the cloves are exposed. The garlic has been coated with the EVOO & Seasoned with Kosher salt & black pepper. It gets wrapped in aluminum foil priot to going on the grill.
The grilled Roma tomatoes start off with the tomatoes being cut in hlaf lengthwise.
Like the roasted garlic the grilled tomatoes get seasoned with EVOO, Kosher salt & pepper.
The tomatoes get tossed with the seasonings in a large bowl.
The tomatoes were placed cut side down on the cast iron grill grate for two minutes. The Egg has been stabilized at 400 degrees.
The Roma tomatoes get flipped onto the skin side where they grill for 2-3 minutes until the skin begins to peel off. Whn the tomatoes come off the grill, they will be replaced with the foil wrapped garlic which grills for 30-35 minutes.
The Roma tomatoes are cooling. Once cooled the skin will be peeled off & the tomatoes get died.
The other ingredients were measured out while the garlic was roasted on the grill. There were 10 eggs, heavy cream, Kosher salt, black pepper, chopped fresh basil, the diced grilled Roma tomatoes, the roasted garlic, diced mozzarella cheese & prosciutto.
The first step was to combine the 10 eggs, heavy cream, Kosher salt & black pepper in an 8x8" Pyrex dish.
The bay leaves, roasted tomatoes & diced prosciutto were placed in layers into the egg mixture. Then the mixture gets topped with the diced mozzarella cheese & roasted garlic.
the Egg was set up for indirect grilling. The plate setter was insatlled legs down with plumbing T shims placed under the Pyrex dish for the frittata. The total cooking time was 30 minutes at 400 degrees.
The frittat cooled for 5 minutes and it is time to eat.
The frittata had wonderful flavor. To my surprise the first flavor I tasted was the basil, folllowed closely by the roasted garlic. The roasted tomatoes and prosciutto could be easily tasted too. This was the tastiest frittata I've made to date.
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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.
Big Green Egg Cookbook:
Italian Frittata with Prosciutto & Buffalo Mozzarella - Page 228