Meatball Frittata with Mozzarella and Tomatoes

Photo by Sarah Flotard

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 frittata itself can be enjoyed hot or at room temperature. We have a regular movie night with our friends, and I often serve meatballs, since grown-ups and kids like them with equal verve. I always make extra meatballs, in part because they taste even better the next day. Last time we slurped spaghetti and watched some Hitchcock, I got thinking about a meatball- studded frittata. The next day I whipped up my vision and loved how the pockets of mozzarella puffed and bubbled dramatically.

Yield
4 main-course servings or 6 appetizer servings
Active Time
15 minutes
Total Time
20 minutes

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

Preparation

    1. Preheat the oven to 425°F.
    2. In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
    3. Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
    4. Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
    5. Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
    6. Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.

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