Mozzarella Meatball Frittata

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 Parmesan cheese (grated)
  • 2 tablespoons basil leaves (slivered)
  • ½ pound meatballs (cut in half if more than 1 inch in diameter)
  • 4 ounces mozzarella (preferably fresh, cut into ½ inch chunks)

Directions

Preheat the oven to 425° F.

In a large ovenproof and preferably nonstick skillet, heat ½ 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.

Whisk the eggs until well blended, then mix in the Parmesan and basil. Season with salt and pepper.

Heat the remaining ½ tablespoon 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 the tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the top. Cook until the edge of the frittata starts to set, then use a silicone spatula to pull the cooked egg away from the side of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set around the perimeter of the pan, about 5 minutes.

Place the pan in the oven and bake until the eggs are just set in the center 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.

Remove the skillet from the oven. The frittata is easiest to remove from the pan after resting for 5 minutes. Slide the spatula underneath to loosen, then cover the skillet with a large plate or pizza 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.

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