Meatball Frittata with Mozzarella and Tomatoes Recipe | Epicurious
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there’s no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the...
Keywords
- frittata
- ground beef
- sausage
- mozzarella
- grape tomato
- main
- starter
- dinner
- nut free
- oven bake
- cookbooks
- harper collins
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, sliced
- 1 cup grape or cherry tomatoes, cut in half
- Fine sea salt and freshly ground black pepper to taste
- 8 eggs
- 2 tablespoons grated Parmigiano- Reggiano
- 2 tablespoons slivered basil leaves
- 1/2 pound cooked meatballs, cut in half if more than 1 inch in diameter
- 4 ounces mozzarella, preferably fresh, cut into 1/2-inch chunks
- Green salad, to serve
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