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



  1. Combine mince, onion and breadcrumbs in a bowl.
  2. Season with salt and pepper.
  3. Roll level tablespoons of mixture into balls. Place on a plate. Cover.
  4. Refrigerate for 20 minutes.
  5. 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.
  6. Meanwhile, whisk eggs and milk in a bowl. Stir in basil and ¼ cup parmesan. Season with salt and pepper.
  7. Preheat grill on medium. Pour egg mixture over meatball mixture in pan. Sprinkle with capsicum.
  8. Reduce heat to medium-low. Cook for 5 to 6 minutes or until base is set. Sprinkle with remaining parmesan.
  9. Transfer to grill. Grill for 3 to 4 minutes or until frittata is set.
  10. Cut into wedges.
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