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.