Meatball frittata

Meatball frittata

Ingredients (4 servings)

300g lean beef mince

1 small brown onion, grated

¼ cup dried breadcrumbs

1 tablespoon olive oil

8 eggs, lightly beaten

½ cup milk

¼ cup chopped fresh basil leaves

1/3 cup grated parmesan

1/3 cup grilled red capsicum, cut into strips


Combine mince, onion and breadcrumbs in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Cover. Refrigerate for 20 minutes.

Heat oil in a ±22cm (base) flameproof, ovenproof frying pan over medium heat. Add meatballs. Cook for 4 to 5 minutes, turning, or until browned all over.

Meanwhile, whisk eggs and milk in a bowl. Stir in basil and ¼ cup parmesan. Season with salt and pepper.

Preheat grill on medium. Pour egg mixture over meatball mixture in pan. Sprinkle with capsicum. Reduce heat to medium-low. Cook for 5 to 6 minutes or until base is set. Sprinkle with remaining parmesan. Transfer to grill. Grill for 3 to 4 minutes or until frittata is set. Cut into wedges.

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