My grandmother always had something in the fridge to make a bite to eat. She could make everything delicious in a frittata. If you have leftover meatballs use those instead of making the mini meatballs in this recipe. Cooking everything in the skillet makes for easy clean up and the result makes for happy bellies.
1. Combine beef, ¼ cup (60 mL) of the cheese, parsley and garlic in a bowl using a fork (careful not to over-mix). Scoop heaping teaspoons (5 mL) of beef mixture and roll into small meatballs. Place on a plate.
2. Heat oil over medium-high heat in a large nonstick skillet. Add potatoes and cook, stirring often, for 5 to 8 minutes or until starting to brown. Add meatballs and cook, stirring, for about 3 minutes, or until browned. Reduce heat to medium. Add red pepper and ¼ tsp (1 mL) each of the salt and pepper; cook, stirring, for 3 minutes or until potatoes are tender. Stir in rapini, if using.
3. Meanwhile, whisk together eggs, remaining ½ cup (125 mL) Parmesan and remaining salt and pepper in a large bowl.
4. Pour egg mixture into skillet, lifting and gently stirring for egg to run underneath meatballs and potatoes. Cook, without stirring, for about 3 minutes or until edges and most of centre is set. Invert a plate over top the skillet and carefully flip skillet and the plate so frittata ends up on the plate. Slide the frittata back into the skillet and cook the other side for about 5 minutes or until meatballs are thoroughly cooked, a knife inserted in centre of egg comes out clean and bottom is golden.
5. Slide frittata onto serving platter or cutting board and cut into wedges. Serve with pasta sauce, if desired.
This meal can be enjoyed any time of day. It’s always a favourite grabbed cold out of the fridge for an on-the-run breakfast! Need lunch? No problem, tuck it into a soft bun with a slice of your favourite cheese and you’re ready to enjoy.
Servings 0