Meatball frittata

Meatball frittata

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This frittata is good hot or cold – its great for a picnic lunch or take the leftovers to work.

The ingredient of Meatball frittata

  1. 300g lean beef mince
  2. 1 small brown onion, grated
  3. 1/4 cup dried breadcrumbs
  4. 1 tablespoon olive oil
  5. 8 eggs, lightly beaten
  6. 1/2 cup milk
  7. 1/4 cup chopped fresh basil leaves
  8. 1/3 cup grated parmesan
  9. 1/3 cup chargrilled red capsicum, cut into strips
  10. Steamed green beans, to serve
  11. Crusty bread, to serve

The instruction how to make Meatball frittata

  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.
  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.
  3. Meanwhile, whisk eggs and milk in a bowl. Stir in basil and 1/4 cup parmesan. Season with salt and pepper.
  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.

Nutritions of Meatball frittata

fatContent: 521.259 calories
saturatedFatContent: 24.8 grams fat
carbohydrateContent: 8.4 grams saturated fat
sugarContent: 35.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 38.5 grams protein
sodiumContent: 424 milligrams cholesterol

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