Mozzarella

Buffalo Chicken Pizza Strips: 1 (13.8 Oz) Roll Pillsbury Classic Pizza Crust (substitute 12 Ounces Of Refrigerated Pizza Dough) 1 Cup (237 Ml) Buffalo Wing Sauce 2 Cups (210 Grams) Shredded Cooked Chicken 1 Cup (60 Grams) Shredded Cheddar Cheese 1 Cup (60 Grams) Shredded Mozzarella Cheese 2 Green Onions, Thinly Sliced

Source: doitandhow.com

Follow Me on Pinterest

Crockpot Spinach Artichoke Dip – Crockpot Spinach Artichoke Dip Ingredients:1 Pkg Frozen Chopped Spinach (thawed, Drained), 1 Pkg Frozen Artichokes (or 14Oz Can) Finely Chopped, 1 Cup Grated Parmesan Cheese, 1 Cup Light Mayo (you Can Use Regular), 1 Cup Shredded Mozzarella Cheese, 1 Tsp. Garlic Powder. Mix All Ingredients. Spoon Into Lightly Buttered 3 1/2 Quart Slow Cooker On High For About 1 Hour.

Source: momswithcrockpots.com

Food & Drink – Food – Easy Appetizer – Stacked Marinated Olive, Mozzarella Ball, Parsley Leaf & Salami. Sounds Like The Perfect

Source: repinned.net

Delicious Crock Pot Lasagna. For 6 Qt Crock Pot: 1.5 Lbs Hamburger, 1.75 C Cottage Cheese, 3/4 C Mozzarella, 3/4 C Parmesan, 1 Egg, 2 Jars Spaghetti Sauce, 1/2 Box Of Lasagna Noodles. Low For 3.5 Hours.

Source: wvurbanhippie.blogspot.com

Vegetable Frittata with Fresh Mozzarella and Basil

Vegetable Frittata with Fresh Mozzarella and Basil
Cuisine: American
Recipe type: Breakfast
Serves: 4

Prep time: 
Cook time: 
Total time: 

Frittatas make quick, easy, and flavorful meals any time of day—breakfast, lunch, or dinner. They’re also very versatile when it comes to ingredients. Eggs are common to all frittatas, but beyond that, the ingredients list is endless. Meat, poultry, seafood; mild cheese, strong cheese, no cheese; zero vegetables or a dozen—frittatas can be cooked in countless ways. Mild but meaty vegetables like mushrooms, eggplant, and zucchini combined with the distinct flavors of sweet and spicy peppers, scallions, broccoli, and fresh basil make this frittata a deliciously satisfying dish. Top it with thin slices of fresh mozzarella for a creamy, cheesy finish.

Ingredients
  • 8 large eggs
  • 2 tbsp milk
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 red Fresno peppers, chopped
  • 1 small (or ½ medium) green bell pepper, chopped
  • 1 jalapeno, finely chopped
  • 6 oz. button mushrooms, thinly sliced
  • 1 small zucchini, cut lengthwise in half and thinly sliced crosswise
  • 1 small eggplant (about 8 oz), cut into a small dice
  • 1 cup small broccoli florets
  • 2 tbsp chopped fresh basil, plus more for garnish
  • 4-oz fresh mozzarella (1 large ball or 2-3 medium), thinly sliced

Instructions
  1. Preheat the broiler.
  2. Whisk the eggs and milk in a medium bowl. Season with salt and pepper and set aside.
  3. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the scallions, garlic, Fresno and bell peppers, and jalapeno and cook, stirring frequently, 4 minutes.Frittata Ingredients
    Prepared Fritatta Ingredients
    Garlic, Scallions, and Peppers Cooking
  4. Add the mushrooms, zucchini, eggplant, and broccoli and season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Stir in 2 tablespoons of chopped basil.Mushrooms, Zucchini, Eggplant, and Broccoli Added
  5. Re-whisk the egg mixture and pour over the vegetables, covering evenly. (Vegetables will not be completely covered.) Increase the heat slightly and tilt the skillet gently back and forth to keep the bottom from setting too quickly and to help the top set.Egg Added
  6. Once a thin layer of egg begins to set on top, lay the mozzarella slices over it.Frittata Beginning to Set
    Mozzarella Added
  7. Place the skillet under the broiler until the top is completely set and beginning to brown, 2-3 minutes. Remove the skillet and let rest 5 minutes. Scatter additional chopped basil on top.
  8. Cut the frittata into 4 large or 6 small wedges and serve right away.Baked Frittata