Meatball Frittata

“A crust-less quiche
Or cousin to the omelet,
A breakfast of sorts
Or a full-on lunch set.
Wholesome, cheesy
Just grill, pour, beat,
Filling, warm
Gone in one, two, three.”
For the egg base
2 large eggs
4 tablespoons whole milk
1 teaspoon grated gouda or parmesan cheese
1 teaspoon fresh chopped cilantro
¼ teaspoon dried oregano
¼ teaspoon dried red pepper flakes
Salt & pepper
For the filling
1 cup mixed vegetables- I used green/red pepper, peas, diced baby potatoes
3 chicken meatballs, diced into ½ inch pieces
½ onion, sliced lengthwise
2 cloves of garlic
1 tablespoon olive oil
½ teaspoon paprika
Salt & pepper
1 teaspoon butter
1 teaspoon grated gouda or parmesan cheese
Mix all the ingredients of the egg base and beat well till the eggs are somewhat light and fluffy. The cheese and other ingredients won’t let it become very light, but the ingredients should be well incorporated. Keep aside.
Pre heat the oven to 425 F. Mix all ingredients for the filling, transfer to a baking tray and roast for 15 minutes, or till the potatoes are fully cooked and the peppers are soft and begin to char in the edges.
In a cast iron skillet, melt the butter over medium flame. Put the grilled vegetables on the base of the pan and add the egg mixture on top. Sprinkle remaining cheese. Cook for 3-5 minutes on medium low flame to let the egg set a little. Transfer to a 375 F oven and bake for 15-18 minutes. The eggs should set completely and the edges will begin to brown. Alternatively you could skip the step on the stove and just put the vegetables topped with egg mixture to bake directly. Remove and serve immediately. A delicious all-in-one weekend brunch!