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Make leftovers go that bit further with a speedy frittata with golden cheese and vibrant veggies throughout. Top with crumbled salad cheese to add a tanginess to cut through the bold flavours from the meatballs. See method
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Preheat the grill to medium-high. Heat the oil in a 22cm ovenproof frying pan over a medium heat. Add the pasta and halved meatballs and warm through for 2 mins.
Mix the eggs with the Cheddar, mustard and parsley; season well.
Pour over the pasta mixture, swirling and pressing down with the back of a fork to evenly submerge.
Scatter over the tomatoes and crumbled feta. Cook for 4-5 mins until the egg has set, then transfer to the grill for 3-4 mins until cooked through and golden on top.
Set aside for 2 mins before loosening at the sides and inverting onto a board. Top with the rocket to serve.
Cook's tip: To stretch this further, slice into 6-8, then stuff into rolls with mayo and lettuce for a simple lunch
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Frittata recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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