Meatball frittata with mozzarella and tomatoes recipe

Ingredients for Meatball frittata with mozzarella and tomatoes

• 15 ml olive oil

• 2 garlic cloves, sliced

• 240 g grape or cherry tomatoes, halved

• fine sea salt and freshly ground black pepper, to taste

• 8 eggs

• 30 g grated Parmigiano-Reggiano

• 30 g slivered basil leaves

• 225 g cooked meatballs, halved if more than 2.5 cm in diameter

• 115 g mozzarella, preferably fresh, cut into 1.25 cm chunks

• green salad, to serve

How to make Meatball frittata with mozzarella and tomatoes

1. Preheat the oven to 220°C (fan) or 230°C (conventional).

2. In a large ovenproof, preferably non-stick frying pan, heat 7.5 ml of the olive oil over medium-high heat.

3. Add the garlic and cook for 30 seconds.

4. Add the tomatoes and a pinch of salt, stirring occasionally, until the tomato juices are thick and glossy, about 2 minutes.

5. Transfer the tomatoes onto a plate, using a silicone spatula to scrape any sticky juices onto the plate as well.

6. Whisk the eggs until well blended, then mix in the grated Parmigiano and basil.

7. Season with salt and pepper, starting with 4 g of salt; you can cook a spoonful of the mixture to check the seasoning.

8. Heat the remaining 7.5 ml of olive oil in the frying pan over medium-high heat.

9. Place the meatballs in the pan, cut sides down if they have been halved.

10. Evenly sprinkle in the tomatoes.

11. Pour in the egg mixture, using a fork to redistribute the tomatoes and basil if necessary.

12. Sprinkle the mozzarella evenly across the pan.

13. Cook until the edges of the frittata start to set, about 5 minutes, pulling the cooked egg away from the sides of the pan with a silicone spatula to let the raw egg flow behind it.

14. Repeat this process a few times until the eggs are almost set around the perimeter of the pan.

15. Place the pan in the oven and bake until the eggs are just set in the centre and the frittata is dappled with golden brown patches, about 5 minutes.

16. Turn on the grill and grill for 1 minute to help set the top and create bubbly, toasted cheese bits.

17. Remove the pan from the oven and let the frittata rest for 5 minutes for easier removal.

18. Slide a spatula underneath to loosen the frittata, then place a large plate or pizza pan over the pan and invert the frittata onto it.

19. Flip the frittata one more time onto a serving plate or cutting board so it is right side up.

20. Serve with a green salad.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.