Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Meatball frittata recipe

Meatball frittata

Make leftovers go that bit further with a speedy frittata with golden cheese and vibrant veggies throughout. Top with crumbled salad cheese to add a tanginess to cut through the bold flavours from the meatballs.

See method
  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 511 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 460g leftover pasta mixture
  • 8 leftover meatballs, halved
  • 6 large eggs, lightly whisked
  • 50g reduced-fat mature cheese, finely grated
  • 2 tsp Dijon mustard
  • 15g fresh parsley, leaves, picked and finely chopped
  • 100g cherry tomatoes, halved
  • 40g reduced-fat salad cheese, crumbled
  • 50g rocket, to serve

Ready to shop?

Shop ingredients

Each serving contains

Energy
2135kJ 511.0kcal
26%
Fat
28g
high40%
Saturates
11g
high55%
Salt
1.7g
medium28%
Sugars
5g
low5%

of the Reference intake

Carbohydrate 28.0gProtein 33.0gFibre 3.8g

Method

  1. Preheat the grill to medium-high. Heat the oil in a 22cm ovenproof frying pan over a medium heat. Add the pasta and halved meatballs and warm through for 2 mins.
  2. Mix the eggs with the Cheddar, mustard and parsley; season well.
  3. Pour over the pasta mixture, swirling and pressing down with the back of a fork to evenly submerge.
  4. Scatter over the tomatoes and crumbled feta. Cook for 4-5 mins until the egg has set, then transfer to the grill for 3-4 mins until cooked through and golden on top.
  5. Set aside for 2 mins before loosening at the sides and inverting onto a board. Top with the rocket to serve.
  • Cook's tip: To stretch this further, slice into 6-8, then stuff into rolls with mayo and lettuce for a simple lunch

  • Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Vegetable and salmon frittata
Image of "Vegetable and salmon frittata"
Sweetcorn, pepper and chorizo frittata
Image of "Sweetcorn, pepper and chorizo frittata"
Pea and potato frittata
Image of "Pea and potato frittata"