Meatball frittata
Regardless of whether you are planning an elaborate menu or just planning ahead for tomorrow's Meatball frittata. This recipe stems from several years of enjoying it in the kitchen. I discover that including a couple ingredients to a recipe provides thickness to that which is usually bland. You may be on the lookout for milder food items to create together with your leftovers. Pleasant and light Meatball frittata perfect for post-vacation. The elements in this recipe receive your tongue thumping, and are very waist-friendly once you need a'snack' after a busy family vacation. Using several components as alternate options, this soup has been filled with a fall and hot flavor which produces it tasty. The perfect Meatball frittata to warm up you on chilly winter months. Excellent for making use of leftover. Serving-size is also a important component of your diet plan. You need to compare the exact amount of this food that you normally eat to the serving size recorded on the label. Eating substantial parts or portions can cause fat gain.
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How to make Meatball frittata
Yield = 4Prep time: 0:15
Cook time: 0:35
Total time: 0:50
Ingredients
- 300g lean beef mince
- 1 small brown onion, grated
- 1/4 cup dried breadcrumbs
- 1 tablespoon olive oil
- 8 eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup chopped fresh basil leaves
- 1/3 cup grated parmesan
- 1/3 cup chargrilled red capsicum, cut into strips
- Steamed green beans, to serve
- Crusty bread, to serve
Method
- Step 1 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.
- Step 2 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.
- Step 3 Meanwhile, whisk eggs and milk in a bowl. Stir in basil and 1/4 cup parmesan. Season with salt and pepper.
- Step 4 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. Serve with beans and bread.
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