Frittata with meatballs, leeks and mushrooms

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 814, total fat 63 G., saturated fats 28 G., proteins 49 G., carbohydrates 11 G., fiber 2 G., cholesterol 543 mg, sodium 1021 mg, sugar 4 G.

Leftover beef meatballs make a delicious and filling Italian omelet, enough for a family of four. Serve the meatballs with fried mushrooms, which perfectly complement the beef, and leeks, with their subtle aroma. Let the frittata cool slightly, then slice it like a pie.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and washed
200 g of champignons, thinly sliced
1 teaspoon chopped fresh thyme
1 clove garlic, minced
8 large eggs
1/3 cup + 2 tbsp. cream, 10% fat
3 tbsp finely chopped fresh chives
90 g of goat cheese at room temperature
8 beef meatballs, cut in half

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a medium oven-safe nonstick skillet, melt 2 tablespoons butter over medium heat. Add the leeks and a large pinch of salt and cook, stirring occasionally, until the leeks are soft but not browned, 5 to 7 minutes; remove to a plate.

Add 1 tablespoon of butter and the mushrooms to the skillet. Cook, stirring occasionally, until cooked through and golden brown around the edges, 5 to 7 minutes. Add the thyme, garlic, and a large pinch of salt. Cook, stirring, until the garlic is softened but not browned, about 30 seconds. Transfer to a plate with the leeks and wipe out the skillet; set aside.
In a large bowl, whisk the eggs with 1/3 cup of the heavy cream. Add the leek-mushroom mixture, chives, 1 teaspoon of salt, and pepper. Mix the goat cheese in a small bowl with the remaining 2 tablespoons of the cheese until smooth and creamy.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the egg mixture and place the meatballs in the skillet, pressing them about halfway into the egg mixture.
Spoon the goat cheese mixture evenly over the eggs. Transfer the pan to the oven and bake until the frittata is golden brown, set, and puffed in the center, 25-30 minutes. Transfer to a cutting board and let rest for 10 minutes before slicing.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Casseroles / Meat / Vegetables and mushrooms / Eggs and dairy products / / / Food Network - recipes / Italian cuisine

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