Mozzarella Meatball Frittata
Fact: there’s no better way to stretch leftovers than to make a frittata. There’s no crust to fuss with, eggs can handle almost any savory inclusion and the frittata itself can be enjoyed hot or...
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Cooking tools:
- Nonstick skillet
- Oven
- Stove
- Pizza pan
- Spatula
- Whisk
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 2 cloves garlic, sliced
- 1 cup grape or cherry tomatoes, halved
- Fine sea salt and freshly ground black pepper
- 8 large eggs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons slivered basil leaves
- ½ pound meatballs (cut in half if more than 1 inch in diameter)
- 4 ounces mozzarella, preferably fresh, cut into ½-inch chunks
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