Meatball Frittata

Breakfast this morning.  It’s what I had in my fridge!  So the rest of the meat and noodles I’ll use tomorrow night for Spaghetti and Meatballs!  This took about 15 minutes to make and then I went back to bed for 35 minutes and watched the British Open with Tom.  It was overcast here in LA so this made for a great way to wake on a Saturday.  Let’s hope we sun in a bit though!  Enjoy your Saturday whatever way you decide to spend it.  I’ll be posting from the Culver City Food Festival later this afternoon.  See ya!

MEATBALL FRITTATA RECIPE

Meatballs:
1/4 lb ground sirloin
1/2 link turkey Italian sausage, removed from casing
1 small onion, finely grated, divided in half
2 T fat free mozzarella cheese, finely grated
2 T oat bran
2 T egg substitute
1 t tomato paste
1 T fresh parsley, chopped
1/2 t basil
1/4 t red pepper flakes
1/8 t granulated garlic
salt and pepper
Frittata:
1 package Tofu Shirataki angel hair
2 T Parmesan cheese, finely grated
3/4 cup 1% or fat free milk
2 cups egg substitute
olive oil spray
1 t salt, 1/2 t pepper

Mix all meatball ingredients together (using only half the onion), form about 15 small meatballs and saute in a pan with olive oil spray until almost fully cooked.  Add the rest of the onions and saute in a bit of olive oil spray until soft.  Spray a 9-inch glass or pie pan with olive oil spray.  Mix the eggs, salt and pepper together with the milk and pour into pan.  Sprinkle noodles, meatballs, onions, and cheese over the egg mixture and push down with the back of a spoon.  Bake at 350 until the quiche is just set in the center, about 40-45 minutes. Serve warm or at room temperature.