Meatball Frittata


Meatball Frittata

  • 10 minutes
  • 40 minutes
  • 4 serves


200g (7oz) new potatoes, cut into chunks
85g (3oz) frozen peas
15g (1/2oz) unsalted butter
1 tbsp olive oil
1 large red onion, roughly chopped
395g pack Scan Swedish Meatballs
1 garlic clove, crushed
6 medium eggs, lightly beaten
85g (3oz) cherry tomatoes, halved
50g (2oz) mature cheddar, grated


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 to hot. Melt the butter in a large non stick frying pan. Add the oil and onion and cook for 5-8 minutes until softened but not coloured.

Add the meatballs and cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute.

Add the potatoes and peas and pour over the beaten eggs. Scatter over the tomatoes and cook for 3-4 minutes to set the bottom of the frittata.

Scatter over the cheese and grill for 2-3 minutes until golden and set.

Serve with fresh rocket leaves sprinkled over.

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