Meatball Frittata RecipeFebruary 29, 2016
I’m always looking for recipes that are multi-purpose. Something that serves as a great main meal but can also be used in the lunch box or re-purposed for a meal the following day without becoming boring. A Frittata Recipe is one such dish because it is wonderful hot from the pan just plain with a seasonal vegetable side, prepared with your favorite meat and veggies, but just as delicious cold with salad and pickles.
I made this frittata recipe recently using some leftover new potatoes, a few cherry tomatoes and a pack of ready-made meatballs. I could have made my own with extra lean minced/ground beef, pork or lamb but there are a vast number of great ready-made options that lighten the load when pushed for time.
I tested the recipe with meatballs that were low in fat and they were delicious. If you plan to make your own meatballs, then you’ll need about 12 oz minced/ground meat with chopped onion (to taste) and plenty of seasonings. I feel certain you could also use non-meat "meatballs" for a vegetarian option too.
Meatball Frittata Recipe
- 7 oz new potatoes, scrubbed and cut into chunks
- 3 oz frozen peas
- low-fat cooking spray or mist
- 1 large red onion, coarsely chopped
- about 3-1/2 cups ready-prepared meatballs (defrosted if frozen)
- 1 clove garlic, crushed
- 6 medium eggs, lightly beaten
- salt and freshly ground black pepper
- 3 oz cherry tomatoes, halved
- 1/2 cup grated half-fat grated cheese
- rocket leaves to serve (optional)
- Cook the potatoes in a pan of lightly salted boiling water for 6 minutes. Add the peas, bring back to the boil and cook for 4-5 minutes or until the potatoes are tender. Drain well.
- Preheat the grill/broiler to hot. Generously spritz a large non-stick frying or saute pan with low-fat spray or mist. Heat, add the onion and cook for 5-8 minutes until softened.
- Add the meatballs and cook for 5-15 minutes (depending upon type), stirring occasionally until cooked and no longer pink if using raw meat type. Stir in the garlic and cook for 1 minute. Add the potatoes and peas and mix well.
- Mix the eggs with seasoning to taste and pour over the meatball mixture. Scatter over the tomatoes and cook for 3-4 minutes to set the bottom of the frittata.
- Scatter over the cheese and grill/broil for 2-3 minutes until golden and set. Serve warm or cold with rocket leaves over your serving as an option.
Meatball Frittata Nutritional Information
Calories (using low-fat meatballs): 235; Protein: 21.1g; Carbohydrates: 12.3g; Fat: 11.4g
ABOUT THE AUTHORCarol Bowen Ball BSc (Hons) had weight-loss surgery about 6 years ago and as a consequence wrote the UK’s Ist and 2nd bariatric cookery books (‘Return to Slender’ and ‘Return to Slender…Second Helpings) and developed The Bariatric Portion Plate. She also now advises those considering, or who have had, surgery on her bariatric cookery website http://www.bariatriccookery.com. See more recipes by Carol Bowen Ball!
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