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Fact: There’s no better way to stretch leftovers than by making a frittata. There’s no crust to fuss with, the eggs can handle almost any savory inclusion and the frittata itself can be enjoyed hot or at room temperature.
The mozzarella meatball frittata in Secrets of Great Second Meals: Flexible Modern Recipes That Value Time and Limit Waste came into existence after author Sara Dickerman served pasta and meatballs to her friends: “We have a regular movie night...and I often serve meatballs, since grown-ups and kids like them with equal verve,” Dickerman explains. “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 to thinking about a meatball-studded frittata.”
We love the way the pockets of mozzarella puff and bubble dramatically, although you could easily swap in another leftover cheese and meat or vegetable (think Gruyère and bacon or feta and squash).
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